The Ultimate Lebanese Lemon Garlic Chicken: An Al Aseel-Inspired Masterpiece

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The Ultimate Lebanese Lemon Garlic Chicken: An Al Aseel-Inspired Masterpiece

Lebanese Lemon Garlic Chicken is a dish that captures the essence of Lebanese cuisine with its bold flavors and aromatic spices. Inspired by the iconic Al Aseel restaurant in Sydney, this recipe is tailored for home kitchens, offering simplicity without compromising authenticity. Whether you’re a novice or a seasoned cook, this guide will help you create a memorable meal!

Ingredients (Serves 4):

  • For the Marinade:

    • 500g boneless chicken breasts or thighs.

    • 1 cup full-fat Greek yogurt.

    • 3 tbsp fresh lemon juice.

    • 4 garlic cloves, finely minced.

    • 1 tsp salt.

    • ½ tsp black pepper.

    • 1 tsp mixed spices (ground coriander, cumin, paprika).

  • For the Lemon Garlic Sauce:

    • ½ cup Greek yogurt.

    • 2 tbsp tahini.

    • 1 garlic clove, grated.

    • Lemon juice (to taste).

    • Salt and pepper.

  • For Garnish:

    • Chopped parsley.

    • Lemon slices.

Instructions:

1. Marinating the Chicken (The Secret to Tenderness!)

  1. Whisk together the yogurt, lemon juice, garlic, spices, salt, and pepper in a bowl.

  2. Add the chicken pieces, ensuring they’re fully coated in the marinade.

  3. Cover and refrigerate for 12–24 hours (the longer, the more tender!).

2. Cooking the Chicken (Golden Perfection)

  1. Remove the chicken from the fridge 30 minutes before cooking.

  2. Heat a non-stick pan over medium heat with a drizzle of olive oil.

  3. Cook the chicken for 5–6 minutes per side until golden and cooked through.

  4. Let the chicken rest for 5 minutes before serving.

3. Preparing the Sauce (The Magic Touch)

  1. Mix the yogurt, tahini, grated garlic, lemon juice, salt, and pepper in a small bowl.

  2. Adjust consistency with a splash of water if needed.

4. Plating (The Final Art)

  1. Arrange the chicken on a serving platter and drizzle generously with the sauce.

  2. Garnish with parsley and lemon slices.

  3. Serve with basmati rice, warm pita bread, or a fresh Fattoush salad.

Al Aseel’s Pro Secrets:

  1. Marinate Overnight: Don’t rush—marinating for less than 12 hours won’t yield the best texture.

  2. Fresh Garlic Only: Use freshly grated garlic, not powdered, for a vibrant flavor.

  3. Serve Sauce Cold: Keep the sauce at room temperature or chilled to preserve the raw garlic’s zing.

Creative Variations:

  • For Kids: Replace garlic with chives for a milder taste.

  • Vegetarian Option: Use eggplant or cauliflower instead of chicken.

  • Spice It Up: Add a pinch of chili flakes or thyme-infused oil for extra Lebanese flair.

FAQs:

Q: Can I use regular yogurt instead of Greek yogurt?
A: But strain it through a cheesecloth for 1 hour to remove excess liquid.

Q: How do I store leftover sauce?
A: Keep it in an airtight container in the fridge for up to 3 days (flavor may fade slightly).

Q: Why does my chicken cook unevenly?
A: Avoid overcrowding the pan and cook over medium heat for even results.

Why You’ll Love This Recipe:

  • Simplicity: Uses pantry-friendly ingredients.

  • Health Benefits: Yogurt adds protein and probiotics; lemon boosts vitamin C.

  • Versatility: Perfect as a main dish or paired with mezze.