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Lebanese lemon garlic chicken pieces golden pan-grilled served with creamy yogurt dipping sauce, parsley, and lemon wedges

Lebanese Lemon Garlic Chicken

Tender chicken pieces marinated in a zesty lemon garlic yogurt sauce, pan-grilled to golden perfection, and served with a creamy lemon garlic yogurt dipping sauce and warm Lebanese bread.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken tenderloin or breast cut into 1.5-inch squares, large vein removed
  • 4 tbsp full-fat Greek yogurt for marinade
  • 3 tbsp fresh lemon juice for marinade
  • 1 tbsp garlic finely grated or crushed, for marinade
  • 1 tbsp olive oil for marinade
  • 1 tsp cooking salt for marinade
  • 1 cup full-fat Greek yogurt for sauce
  • 3/4 tsp garlic finely grated, for sauce
  • 2 tbsp extra virgin olive oil for sauce
  • 1 tbsp fresh lemon juice for sauce
  • 1 tbsp tahini or 1 extra tbsp olive oil for nut-free
  • 1 tbsp water plus more to adjust consistency
  • 1 tsp cooking salt for sauce
  • 2 tbsp olive oil for cooking
  • 1 tsp fresh parsley roughly chopped, for garnish
  • lemon wedges and extra virgin olive oil for garnish
  • Lebanese bread for serving

Equipment

  • Grill pan or large skillet
  • Mixing bowls
  • Measuring spoons
  • Fine grater or garlic press

Method
 

  1. Combine chicken pieces with all marinade ingredients in a bowl. Toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  2. Prepare the yogurt sauce by whisking together Greek yogurt, garlic, extra virgin olive oil, lemon juice, tahini, water, and salt until smooth. Adjust consistency with water as needed. Set aside.
  3. Heat 2 tablespoons olive oil in a grill pan or large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer without crowding the pan.
  4. Cook chicken for 8 to 10 minutes total, turning as needed, until deep golden brown on the outside and fully cooked through.
  5. Transfer to a serving plate. Spoon yogurt sauce alongside or underneath the chicken. Garnish with parsley, lemon wedges, and a drizzle of extra virgin olive oil. Serve with Lebanese bread.

Notes

Always use full-fat Greek yogurt for both the marinade and sauce. Do not freeze marinated chicken as yogurt affects texture after thawing. Store chicken and sauce separately in the fridge for up to 3 days. Marinating overnight gives the best flavor results.