Lebanese Lemon Garlic Chicken - Al Aseel copycat

Name: Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel
Total time: 25 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 500 g / 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)); 4 tbsp Greek or plain yogurt; 3 tbsp lemon juice; 1 tbsp garlic (, finely grated or crushed using garlic press (~4 big cloves)); 1 tbsp olive oil; 1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes)); 1 cup Greek or plain yogurt (, full fat essential here!); 3/4 tsp garlic (, finely grated or crushed using garlic press (~1 clove)); 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp tahini ((hulled), or extra 1 tbsp olive oil (Note 3)); 1 tbsp + water; 1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes)); 2 tbsp olive oil (, for cooking); 1 tsp parsley (, roughly chopped (or equal amounts mint and parsley)); Lemon wedges and extra virgin olive oil (, for garnish); Lebanese bread (for sauce mopping (recommended))

Recipe video above. A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! Serve with pita bread and Fa

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.8 (44) 👁️ 8 views

👨‍🍳 Start Cooking

Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel

Foto: RecipeTin Eats

Ingredients

3 servings

500 g / 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1))
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic (, finely grated or crushed using garlic press (~4 big cloves))
1 tbsp olive oil
1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes))
1 cup Greek or plain yogurt (, full fat essential here!)
3/4 tsp garlic (, finely grated or crushed using garlic press (~1 clove))
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini ((hulled), or extra 1 tbsp olive oil (Note 3))
1 tbsp + water
1 tsp cooking salt / kosher salt ((1/2 tsp table salt, 1 1/4 tsp flakes))
2 tbsp olive oil (, for cooking)
1 tsp parsley (, roughly chopped (or equal amounts mint and parsley))
Lemon wedges and extra virgin olive oil (, for garnish)
Lebanese bread (for sauce mopping (recommended))

Steps

Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + to let the garlic flavour meld. (Note 4)
Cook chicken - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Repeat - Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
Warm sauce - While the chicken is resting, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!