Lebanese Lemon Garlic Chicken

Instructions

1. 1

   Step 1: Mix the marinade ingredients in a bowl. Add the chicken and toss to coat. Cover and refrigerate for 12–24 hours.

   
2. 2

   Step 2: Put the sauce ingredients in a microwave-safe bowl and whisk to combine. Set aside for at least 1 hour to let the garlic flavour meld.

   
3. 3

   Step 3: Drain excess marinade from the chicken. Heat 1 tbsp oil in a large nonstick pan over high heat. Add half the chicken and cook for 1 1/2–2 minutes on each side, until golden. Transfer to a plate.

   

   Tip: Cook in batches so the chicken sears rather than releases liquid and braises.

4. 4

   Step 4: Scrape or roughly wipe the loose black bits from the pan. Reheat the remaining oil and cook the rest of the chicken. Let the chicken rest for 2 minutes.

5. 5

   Step 5: While the chicken rests, microwave the sauce for 40 seconds until warm, not hot, then whisk well. Taste and add more lemon for a tangier sauce or more water to loosen it.

   Tip: Some yogurts are thicker than others.

6. 6

   Step 6: Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the sauce. Spoon the remaining sauce over the chicken, finish with a drizzle of olive oil and parsley, and serve.