
This Lebanese lemon garlic chicken is tangy, garlicky, and packed with bright Middle Eastern flavor. Marinated chicken is quickly pan-seared, then finished with a creamy lemon yogurt sauce for an easy restaurant-style meal at home.
In a bowl, combine the yogurt, lemon juice, garlic, olive oil, and kosher salt for the marinade. Add the chicken and toss until evenly coated. Cover and refrigerate for 12 to 24 hours for the best flavor.
In a separate bowl, whisk together the sauce ingredients until smooth. Let the sauce rest for at least 1 hour so the garlic flavor mellows and blends into the yogurt.
Remove the chicken from the refrigerator and let any excess marinade drip off. Heat 1 tbsp oil in a large nonstick skillet over high heat.
Cook half of the chicken in a single layer for 1 1/2 to 2 minutes per side, or until lightly charred and cooked through. Transfer to a plate.
Wipe out any burned bits from the pan, add the remaining oil, and cook the second batch the same way. Let the chicken rest for 2 minutes before serving.
Warm the sauce briefly in the microwave for about 30 to 40 seconds, just until slightly loosened but not hot. Whisk again, then taste and adjust with a little more lemon juice for extra tang or water if the sauce is too thick.
Spread half of the sauce onto a serving plate or shallow bowl. Arrange the chicken on top, spoon over the remaining sauce, and finish with parsley and a drizzle of extra-virgin olive oil.
Serve immediately with lemon wedges and Lebanese bread on the side, if desired.
Chicken thighs can be used instead of tenderloins for a juicier result. Do not overcrowd the pan or the chicken will steam instead of brown. Leftovers keep well in the refrigerator for up to 3 days; store the sauce separately for the best texture.