Why You’ll Love This Recipe

I love this recipe because it’s fresh, bold, and easy to prepare ahead of time. The yogurt marinade tenderizes the chicken beautifully, and the lemon and garlic bring that classic Middle Eastern flair. The sauce might surprise you — it’s served warm — but it’s smooth, garlicky, and absolutely addictive. This dish reminds me of restaurant-quality Lebanese food, yet it’s simple enough to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g chicken tenderloin (or breast), cut into 4cm squares

For the lemon garlic marinade:
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic, finely grated or crushed
1 tbsp olive oil
1 tsp cooking salt / kosher salt

For the lemon garlic yogurt sauce:
1 cup Greek or plain yogurt (full fat)
3/4 tsp garlic, finely grated or crushed
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini (or 1 extra tbsp olive oil)
1 tbsp+ water (to loosen consistency)
1 tsp cooking salt / kosher salt

For cooking and serving:
2 tbsp olive oil
1 tsp parsley, roughly chopped (or mix of mint and parsley)
Lemon wedges and extra virgin olive oil, for garnish
Lebanese bread, for serving

Directions

I start by mixing all the marinade ingredients in a bowl. Once combined, I add the chicken pieces and toss them until well coated. I cover the bowl and refrigerate for at least 3 hours — but overnight is even better — to allow the flavors to soak in and the yogurt to tenderize the meat.

While the chicken marinates, I make the sauce. I whisk together the yogurt, garlic, olive oil, lemon juice, tahini, water, and salt in a bowl until smooth. Then I let it rest for at least an hour so the garlic flavor can mellow and blend into the yogurt.

When it’s time to cook, I drain any excess marinade from the chicken. I heat 1 tablespoon of olive oil in a large non-stick pan over high heat and add half the chicken pieces. I cook them for about 1½–2 minutes on each side, just until golden brown and cooked through. I remove them to a plate, wipe the pan if needed, add the remaining oil, and cook the rest of the chicken. I let it rest for a couple of minutes while preparing the sauce.

To warm the sauce, I microwave it for about 40 seconds (just until slightly warm, not hot) and whisk it again to make it silky. If it’s too thick, I add a little more water.

I spread half of the warm sauce over the bottom of a serving platter, arrange the chicken pieces on top, and spoon the remaining sauce over the chicken. I drizzle with extra virgin olive oil, sprinkle with parsley, and serve with lemon wedges and Lebanese bread on the side for dipping.

Servings and Timing

This recipe serves 3–4 people and takes about 25 minutes to make (plus marinating time). Prep time is 15 minutes, cooking takes about 10 minutes, and marinating can be done overnight for best flavor.

Variations

Sometimes I like to use boneless chicken thighs for an even juicier result. I also love adding a pinch of chili flakes to the marinade for a subtle kick. If I’m serving this as part of a spread, I pair it with rice pilaf, tabbouleh, or fattoush. For a dairy-free version, I use coconut yogurt and olive oil instead of dairy yogurt and tahini.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The chicken reheats beautifully — I just warm it gently in a pan or microwave until heated through, adding a splash of water if needed to keep it moist. The sauce can also be stored separately and reheated slightly before serving. Both components freeze well too; I just thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of tenderloins?

Yes, I cut it into even pieces so it cooks quickly and stays juicy.

How long should I marinate the chicken?

A minimum of 3 hours gives good flavor, but overnight (up to 24 hours) makes it extra tender and flavorful.

Can I grill the chicken instead of pan-frying?

Absolutely — it tastes amazing grilled for a smoky flavor.

Can I make the sauce ahead of time?

Yes, I make it the day before and refrigerate it. I just warm and whisk it before serving.

What can I serve with this dish?

It’s delicious with pita bread, rice, fattoush, or a fresh cucumber and tomato salad.

Can I skip the tahini?

Yes, I replace it with an extra tablespoon of olive oil for richness.

How do I know when the chicken is done?

The chicken should be golden and cooked through — it’s ready when no pink remains inside.

Can I make this with tofu for a vegetarian version?

Yes, I marinate firm tofu the same way and pan-fry until golden.

Can I use low-fat yogurt?

Full-fat works best for richness and prevents curdling when warmed, but low-fat yogurt will work in a pinch.

Can I freeze the marinated chicken?

Yes, I mix the chicken with the marinade and freeze immediately. It marinates as it thaws overnight.

Conclusion

This Lebanese Lemon Garlic Chicken is a dish I never get tired of — tender, flavorful, and loaded with zesty, garlicky goodness. The yogurt keeps the chicken juicy, and the warm lemon-garlic sauce adds that irresistible creamy tang. It’s quick, vibrant, and full of authentic Lebanese flavor — perfect for when I want something restaurant-worthy that’s easy to make at home.