Recipe ⬇️ or print: https://www.recipetineats.com/lebanese-lemon-garlic-chicken-al-aseel-copycat/ A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! - Nagi x PS. Please measure the garlic - too much is harsh, too little is sad. PPS. The salt might seem a lot, but please trust me! –––––––––––––––- Al Aseel Lebanese Lemon Garlic Chicken 500g/ 1lb chicken tenderloin cut into 4cm/1.5" squares, large vein cut out (or breast) LEMON GARLIC MARINADE: 4 tbsp Greek or plain yogurt (65g) 3 tbsp lemon juice 1 tbsp garlic, finely minced (~4 big cloves) 1 tbsp olive oil 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) LEMON GARLIC YOGURT SAUCE: 1 cup Greek or plain yogurt (250g) 1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove) 2 tbsp extra virgin olive oil 1 1/2 tbsp lemon juice 1 tbsp tahini (hulled), or extra 1 tbsp olive oil 1 tbsp water 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) COOKING & SERVING: 2 tbsp olive oil, for cooking 1 tsp parsley, roughly chopped (or equal amounts mint and parsley) Lemon wedges & extra virgin olive oil, for garnish 1. Mix marinade, coat chicken, marinade 12 – 24 hours. 2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using. 3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken. 4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!