Mediterranean Chicken with Garlic Sauce


If you have ever eaten at a Lebanese restaurant or been blessed enough to experience schwarma I’m sure you’ll catch my drift here.  That garlic sauce?  Obsessed.  Like, eat-it-with-a-spoon-obsessed.  It’s tart and bold
and has the perfect bite to it…and quite frankly you could put it on top of anything and it would be delicious.  But over this grilled chicken?  Accompanied by this juicy, simple tomato salad?  My gosh, people, it’s almost unacceptable it tastes so good.

Traditional Lebanese garlic sauce is made with vegetable oil, garlic and lemon….but emulsifying the oil and lemon juice can get a bit tedious and the results are so inconsistent; not to mention that vegetable oil isn’t necessarily the most healthy.  So, in an effort to simplify the process, health it up and make it no-fail each and every time I came up with my own non traditional recipe that truly tastes just as good.  We use this sauce for so many different things.  It’s fabulous with any grilled meat or fish, works beautifully as a dressing for green salads and makes a great dip for veggies, pizza, anything, really.  Now I must warn you…it is spicy.  Not burn-your-mouth spicy but it has a strong bite to it from the garlic.  Feel free to use 2-3 garlic cloves instead of 4 if you are afraid it will be too much bite for you..4 is great for us, even my 2 year old loves it.




This is such  a simple, quick meal and pairs beautifully with rice or roasted potatoes…perfect for welcoming the spring sunshine.

Mediterranean Chicken with Garlic Sauce

Note: four cloves of garlic will give you a pretty big bite in this sauce..i stick with 3 for my family and it’s still very garlicky..but if you’re feeling edgy, use four;)


For the Garlic Sauce

3-4 Cloves Garlic, see note above

1 Cup Whole Fat Greek Yogurt

2 Tablespoons Fresh Lemon Juice

1 Tablespoons Mayonaise

3/4 Teaspoon Salt

1/3 Cup Olive Oil

For the Tomato Salad

1/2 Cup Chopped Cucumber

1/4 Cup Thinly Sliced Red Onion

3/4 Cup Halved Cherry Tomatoes

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1 Tablespoon Chopped Fresh Parsley or 1 Teaspoon Dried Parsley Flakes

1 Tablespoon Olive Oil

1 Tablespoon Lemon Juice

For the Chicken

2 Tablespoons Olive Oil

1 Tablespoon Greek Seasoning

1 Pound Chicken Breast Filets


For the Garlic Sauce

Place garlic in the bowl of a food processor or blender and process until the garlic is finely chopped, about 30 seconds.  Scrape the sides of the bowl to get the garlic pieces to the bottom and add the yogurt, lemon juice, mayonnaise and salt and process until combined, 30 seconds.  With the motor running, stream in the olive oil slowly and process until completely combined, about 1 minute.

For the Tomato Salad

Combine all ingredients in a small bowl and set aside.

For the Chicken

Preheat the grill over medium high heat.  Sprinkle the chicken with Greek seasoning, drizzle it with olive oil and toss to coat evenly.  Grill the filets for 8 minutes or until cooked through, flipping once after 4 minutes.  Remove from heat, top with tomato salad and drizzle with garlic sauce.  Serves 2-3.

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