🍋 Lemon Garlic Chicken with Creamy Yogurt Sauce

Tender, juicy chicken marinated in a tangy garlic yogurt blend, seared to golden perfection, and smothered in a rich, garlicky lemon yogurt sauce. Perfect with Lebanese bread for mopping up every drop!

📋 Ingredients

🍗 Chicken & Marinade

▢ 500g / 1 lb chicken tenderloins or breast, cut into 4cm / 1.5″ squares (Note 1)

Lemon Garlic Marinade:

▢ 4 tbsp Greek or plain yogurt
▢ 3 tbsp lemon juice
▢ 1 tbsp garlic, finely grated or crushed (about 4 large cloves)
▢ 1 tbsp olive oil
▢ 1 tsp kosher/cooking salt (or ½ tsp table salt, 1¼ tsp sea salt flakes)

🥣 Yogurt Sauce

▢ 1 cup Greek or plain yogurt (full-fat is essential!)
▢ ¾ tsp garlic, finely grated or crushed (about 1 clove)
▢ 2 tbsp extra virgin olive oil
▢ 1 tbsp lemon juice
▢ 1 tbsp tahini (or substitute with 1 tbsp olive oil – Note 3)
▢ 1 tbsp water (plus more as needed to thin)
▢ 1 tsp kosher/cooking salt (or ½ tsp table salt, 1¼ tsp sea salt flakes)

🔥 Cooking & Serving

▢ 2 tbsp olive oil (for cooking)
▢ 1 tsp parsley, roughly chopped (or use half mint, half parsley)
▢ Lemon wedges, for garnish
▢ Extra virgin olive oil, for drizzling
▢ Lebanese bread, for serving (highly recommended!)

👨‍🍳 Instructions

1. Marinate the Chicken

In a bowl, whisk together all marinade ingredients.
Add chicken pieces and toss to coat evenly.
Cover and refrigerate for 12 to 24 hours (Note 2).

2. Make the Yogurt Sauce

In a microwave-safe bowl, whisk together all sauce ingredients.
Set aside for at least 1 hour at room temperature, or refrigerate overnight for best flavor (Note 4).

3. Cook the Chicken

Remove excess marinade from chicken.
Heat 1 tbsp olive oil in a large non-stick pan over high heat.
Add half the chicken in a single layer. Sear 1½ to 2 minutes per side until golden.
Transfer to a plate and repeat with remaining chicken and oil.
Rest chicken for 2 minutes.

4. Warm the Sauce

While chicken rests, microwave the sauce for 40 seconds to warm it slightly (not hot).
Whisk again. Add more lemon juice for extra tang or a splash of water to thin if needed.

5. Assemble & Serve

Spread half the yogurt sauce in a shallow serving bowl or platter.
Top with cooked chicken pieces.
Spoon over the remaining sauce, drizzle with extra virgin olive oil, and sprinkle with parsley.
Serve with lemon wedges and warm Lebanese bread for dipping.

💡 Recipe Notes

Chicken Prep:
- Tenderloin: Remove the thick white vein from larger pieces. Cut larger ones into 4 pieces, smaller into 3.
- Breast: Slice the thick end into 1.5 cm slices, then into squares.
- Thighs: Boneless thighs work well too—cut into chunks or cook whole.
Marination Time:
- Ideal: 12–24 hours.
- Minimum: 3 hours (still flavorful, just not as tender).
- Max: Up to 48 hours—won’t add more benefit beyond 24.
Tahini Substitute:
- If you don’t have tahini, use 1 tbsp olive oil instead. It adds richness without overpowering with sesame flavor.
Sauce Tip:
- Make it when you marinate the chicken and refrigerate overnight.
- If made same day, let it sit at room temperature for at least 1 hour.

🥡 Make Ahead & Storage

Chicken: Can be frozen in marinade—marinates as it thaws overnight.
Yogurt Sauce: Make up to 1 day ahead and refrigerate. Warm gently before serving.
Leftovers: Store in the fridge for up to 3 days.

Lebanese Lemon Garlic Chicken