Lebanese Lemon Garlic Chicken (Djej B’Lemoune W Toum)

Lebanese Lemon Garlic Chicken (Djej B’Lemoune W Toum)

This Lemon Garlic Chicken is a homemade take on the iconic dish served at Al Aseel, a beloved Lebanese restaurant in Sydney. Juicy, marinated chicken is bathed in a bold, tangy lemon garlic sauce—bursting with flavor and surprisingly easy to recreate in your own kitchen. It's irresistibly good and perfect for impressing guests or elevating a weeknight meal.

Lemon Garlic Chicken

It boldly claims the title of “Sydney’s best Lebanese restaurant”—a confident statement, and while I haven’t sampled every Lebanese eatery in the city (though that’s a challenge I wouldn’t mind taking on), I can say this: their signature Lemon Garlic Chicken has developed quite the cult following. So, when a reader asked me to recreate it, I was more than happy to take on the task.

Yogurt Marinade & Sauce: The Secret to Bold Flavor

Yogurt is the star of this Al Aseel-inspired recipe. It plays a double role—first as the base of the garlicky marinade, and again in the luscious lemon garlic sauce. Yogurt is a fantastic flavor carrier (just ask any Greek Gyros fan), helping the marinade cling to the chicken and infuse it with bold, tangy depth as it sears.

And yes—the Lemon Garlic Yogurt Sauce is served warm. That might sound a little unexpected (warm yogurt?) but trust me on this one. I had the same hesitation the first time I tried it at Al Aseel—only to be completely won over. It’s rich, tangy, and absolutely divine poured over tender chicken.

What You’ll Need for Lebanese Lemon Garlic Chicken

Here’s everything that goes into making this flavor-packed dish. Each ingredient plays a key role in building the bold, zesty, and garlicky profile that makes this chicken so irresistible.

Here’s What You’ll Need

For the Marinade

While I can’t say for certain if Al Aseel uses a yogurt-based marinade, it works wonders here. Yogurt not only tenderizes the chicken but also helps lock in flavor, resulting in incredibly juicy, flavorful meat—honestly, even juicier than what you’ll find at the restaurant!

Key Ingredients

Chicken tenderloin – These are quick and easy to trim to size, making them lie flat in the pan—just like Al Aseel’s presentation. They’re naturally more tender than breast, but if breast is all you have, it’ll still work beautifully (the marinade does a great job tenderizing). Chicken thighs are another option, though they’re less uniform in shape.

Yogurt – Use plain or Greek yogurt (unsweetened and full-fat). It’s a fantastic flavor carrier, helping the garlic penetrate deeply and giving the chicken a creamy coating that holds onto all that seasoning.

Lemon – Adds bright, tangy flavor and acidity, which also helps tenderize the chicken.

Olive oil – Adds richness and helps balance the acidity of the lemon so it doesn’t “cook” the chicken in the marinade.

Salt and pepper – Simple but essential for bringing everything to life.

The Lemon Garlic Sauce

You’ll want to make the sauce while prepping the marinade—it uses many of the same ingredients, so it’s efficient and saves time. Plus, it benefits from a bit of rest. Letting it sit for at least an hour allows the flavors to develop and meld beautifully.

Sauce Ingredients

Yogurt – Full-fat yogurt is essential here. Low-fat versions tend to have a thin, watery texture that just doesn’t deliver the same creamy richness.

Tahini – While Al Aseel likely uses tum (a traditional Lebanese garlic sauce made with oil), a small amount of tahini offers a similar richness without overwhelming the sauce with sesame flavor.

Olive oil – Adds body and a subtle richness to round out the sauce.

Garlic – Raw garlic can be intense, so it’s best to measure it carefully. Use about 3/4 teaspoon of finely grated garlic (or garlic pressed). If chopping by hand, mince it finely, then smear it with the flat side of a knife into a paste before measuring.

Water – Helps thin the sauce to a pourable consistency—just enough to make it drizzle beautifully.

Salt and pepper – Essential for bringing out the flavor.

Note on salt: The recipe uses 1 teaspoon of salt in both the marinade and the sauce. It may sound like a lot, but after testing lower amounts, this was the sweet spot—well-seasoned without being salty.

How to Make Lebanese Lemon Garlic Chicken

This dish may taste restaurant-worthy, but it’s surprisingly easy to make at home. With just a few simple steps—marinate, cook, and drizzle—you’ll have a plate full of tender, juicy chicken smothered in a bold, tangy lemon garlic sauce. Here’s how to bring it all together.

Marinating and Cooking the Chicken

The marinating time may take a bit of patience, but the actual cooking process is quick and simple since the ingredient list is short!

Marinate the chicken for 12 to 24 hours. After 24 hours, the benefits start to plateau—so while you can keep it in the fridge for up to two days, anything longer should be frozen.

Cook – Drain off any excess marinade and cook the chicken pieces for 1.5 to 2 minutes on each side until golden. I recommend cooking in two batches; overcrowding the pan will create steam and prevent that beautiful sear. We’re aiming for a rich golden color!

Note: The chicken pieces should be on the larger side for easier turning—trust me, it’s much less of a hassle than flipping a bunch of tiny pieces!

Resting the Chicken: After cooking the chicken, transfer it to a plate and allow it to rest for 2 minutes once the second batch is cooked. This resting time lets the juices reabsorb into the chicken fibers, ensuring tender, juicy meat inside. Trust me, you’ll be pleasantly surprised!

Lemon Garlic Sauce: This sauce is a breeze to make! Just mix the ingredients together and set them aside for at least an hour to let the garlic flavor develop. When ready to serve, gently heat the sauce in the microwave until warm.

Since the sauce ingredients are the same as the chicken marinade, it’s super convenient to prepare them together. Just mix the sauce at the same time as the marinade, then store it in the fridge until needed.

Plating (Ala Aseel Style): Start by pouring half of the yogurt sauce into a shallow bowl or plate. Then, using a spatula or spoon, carefully place the chicken on top of the sauce. Avoid pouring the chicken directly onto the plate to prevent the resting juices from mixing with the fresh, white sauce.

Garnishing: Top with the remaining yogurt sauce, drizzle with a little olive oil, and sprinkle a pinch of parsley for the finishing touch. Serve and enjoy!

How to Serve Al Aseel’s Lebanese Lemon Garlic Chicken

For me, Lebanese bread is a must-have for soaking up the sauce—plus, it’s perfect for wrapping the juicy chicken pieces smothered in that zesty lemon garlic sauce. If you prefer something heartier, rice is always a great option. My personal favorite is basmati, but any plain rice will do (there’s plenty of sauce to soak into it).

If you’re in the mood to get a bit more creative with the rice, try Mejadra (Middle Eastern spiced lentil rice), garlic rice, or a rice pilaf with nuts and dried fruit for an added twist.

A fresh salad is the perfect sidekick—try Lebanese Fattoush or this Ottolenghi version (I sometimes skip the chickpeas, but it’s up to you). With these sides, you’ve got a fabulous Lebanese feast at home, even on a busy weekday!

And for any Al Aseel fans out there, I’d love to hear how my version compares. What do you think?

Recipe Notes:

Tenderloin: I cut larger pieces into 4 and smaller ones into 3. Don’t make the pieces too small—it’s a hassle to turn so many little pieces over one by one. Be sure to trim the thick white vein from the thicker end, as it gets thinner in the other pieces and won’t be a problem.
Breast: Cut the small pointy end off (this can be one piece) and then slice the rest lengthwise into 1.5cm (0.6") thick slices. Cut those into 4cm (1.5") squares.
Boneless Thighs: These also work well—either cut them or cook them whole (about 750g/1.5lb).
Marinating Time: You can marinate the chicken for up to 48 hours, but beyond 24 hours doesn’t really add much extra flavor. The absolute minimum marination time is 3 hours. While the chicken won’t be as tender, it will still have great flavor on the surface.
Tahini: While Al Aseel doesn’t use tahini, I believe they mix yogurt with tum (a Lebanese garlic dip made with lots of oil). A small amount of tahini adds richness without overpowering the sesame flavor. If you prefer, you can substitute it with an extra tablespoon of olive oil.
Sauce: I usually prepare the sauce at the same time as the marinade and refrigerate it overnight. If I only have an hour, I leave it on the counter to meld. Leftovers will last for 3 days in the fridge.
Making Ahead: You can mix the chicken with the marinade and freeze it right away—it will marinate while thawing overnight. The sauce can also be made a day ahead, stored in the fridge, and then warmed before serving.

Nutrition per serving: The following calculations assume 4 servings and that all the sauce is consumed.

Thank you

-Maroofa Sheikh