Lebanese Lemon Garlic Chicken with Yogurt Sauce

Name: Lebanese Lemon Garlic Chicken with Yogurt Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: 500 g chicken tenderloin, cut into bite-size pieces; 4 tbsp Greek or plain yogurt; 1 tbsp garlic; 3 tbsp lemon juice; 1 tbsp olive oil; 1 tsp kosher salt; 2 tbsp extra-virgin olive oil; 1 tbsp tahini; 1 tbsp water; 1 tsp parsley; lemon wedges and extra virgin olive oil, for serving; Lebanese bread, for serving

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.

Servings3 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken tenderloin, cut into bite-size pieces
500 g
Greek or plain yogurt
4 tbsp
garlic
1 tbsp
lemon juice
3 tbsp
olive oil
1 tbsp
kosher salt
1 tsp
extra-virgin olive oil
2 tbsp
tahini
1 tbsp
water
1 tbsp
parsley
1 tsp
lemon wedges and extra virgin olive oil, for serving
Lebanese bread, for serving

Step-by-Step Instructions

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.