Why We Love this Recipe
Halal-Style Chicken Over Rice is a fabulous full meal you find at Middle Eastern restaurants, and of course, New York City street corners served hot from food carts. The word halal in Arabic is a similar concept to the word kosher in Hebrew. Halal chicken means chicken (or other meats) prepared to respect the customs of the Muslim faith. Here we are using grocery store boneless skinless chicken thighs, so I cannot guarantee they are truly halal. But the spirit of halal-cart chicken over rice is represented in this recipe, with all its contrasting flavors and textures. This chicken and rice bowl is made with fluffy Middle Eastern yellow rice, marinated grilled chicken, a cool creamy yogurt sauce, and then finished off with fresh lettuce, tomatoes, pita strips, and harissa hot sauce. Most of the prep work can be done ahead of time, so this recipe is great for your weekly meal plan!
Ingredients You Need
For the Halal Chicken:
Boneless chicken thighs Lemon juice Olive oil Garlic, minced Spices – dried oregano, ground coriander, ground cumin, salt, and pepper
For the White Sauce:
Plain Greek yogurt Mayonnaise Lemon juice Granulated sugar Garlic powder
For the Rice:
Butter Basmati rice Chicken base or bouillon Spices – turmeric, onion powder, ground cumin Water
To Serve the Chicken Over Rice:
Shredded iceberg lettuce Fresh diced tomato Pitas or naan slices Fresh chopped parsley Harissa hot sauce (or sriracha)
How to Make Halal Cart-Style Chicken
First, make the easy Marinade: Set out a large baking dish. In the dish, combine the fresh lemon juice, olive oil, minced garlic, oregano, coriander, cumin, 1 ½ teaspoons of salt, and ½ teaspoon of cracked black pepper. Whisk well. Then place the chicken thighs into the marinade. Turn them over to coat the chicken on all sides. Cover the dish with plastic wrap and refrigerate for 1 to 2 hours. Pro Tip: This step can be done a day in advance if needed. For the Yogurt Sauce: Set out a medium bowl or measuring pitcher. Combine the Greek yogurt, mayo, lemon juice, sugar, and garlic powder. Mix until smooth. Then taste, and add salt and pepper as needed. Cover and refrigerate until ready to use. This can be made 2 to 3 days ahead of time! For the Yellow Rice: Set a medium saucepot on the stovetop over medium heat. Add the butter. Once melted, stir in the rice making sure it is coated well with butter. Stir in the chicken base, turmeric, onion powder, and ground cumin. Stir well to coat the rice, then stir in 4 cups of water. Cover the pot and bring it to a boil. Cook according to the time listed on the rice package, usually 15 to 20 minutes. The rice is done when vent holes have formed in the top of the rice, and the top looks dry and fluffy. Remove from heat, fluff the rice, and cover again to keep warm. You can make the rice ahead of time and keep it in the fridge for up to 3 days. Gently warm the rice in the microwave before assembling the halal chicken over rice bowls. Next, Grill the Chicken: Preheat a grill (or grill pan) to medium heat, about 350°F. Once hot, grill the marinated chicken for 5 minutes per side. Allow the chicken to rest for an additional 5 minutes so the juices settle. Then slice the chicken thighs into thin strips.
How to Assemble Chicken Over Rice Bowls
Place a large scoop of fluffy yellow rice in a bowl or on a plate. Top with sliced grilled chicken and several pita strips. Add a hearty scoop of shredded lettuce and diced tomatoes. Dollop or drizzle yogurt sauce over the top… … Followed by harissa hot sauce, if desired. Sprinkle chopped fresh parsley over the chicken and rice, and enjoy warm.
Recipe Variations
Use chicken breast instead of thighs. I recommend pounding them thin before marinating so they cook evenly and are less likely to be dry. Swap chopped whole tomatoes with halved cherry or grape tomatoes. Add a few more nutrients by subbing iceberg with chopped romaine lettuce or fresh baby spinach. We love the fluffy texture of classic basmati rice, but feel free to use whatever rice you like! Short-grain or long-grain white or brown rice are all great options. Want even more fabulous textures? Serve the halal chicken over rice bowls with crunchy pita chips.
Tips & Tricks
Halal cart style chicken is best made with chicken thighs! You can definitely use chicken breast, but chicken thighs result in the most flavorful and juicy chicken. Season it up! This chicken over rice recipe stands out from the rest due to the variety of seasons in both the chicken and the rice. If you don’t want to make a homemade yogurt sauce, you can serve with tzatziki sauce instead!
What is the difference between halal chicken and normal chicken?
Halal refers to the process by which the animal is slaughtered in accordance with Muslim laws. So there are no differences in the animals themselves.
Does Halal chicken taste different?
No, only the processing is different.
Can this chicken over rice recipe be made ahead?
Many of the steps to make halal cart chicken can be done in advance! Cook the rice a day or two beforehand and keep it in the fridge until ready to reheat in the microwave. Chop the fresh veggies and make the yogurt sauce a day or two in advance and keep it in the fridge. Make the marinade and marinate the chicken the day prior to cooking.
How do you meal prep chicken over rice?
It is best to keep the cooked and fresh components separate until ready to assemble and enjoy. I recommend storing the room-temperature cooked chicken and rice in one container together, the fresh veggies in another container together, and the yogurt sauce in a third container.
How long do leftovers last?
Each of these elements will keep well for up to 5 or 6 days in the fridge.
Looking for More Bold and Delicious Chicken Recipes? Be Sure to Also Try:
Jamaican Curry Chicken Best Chicken Shawarma Wrap Chicken Quinoa Bowls with Romesco Sauce Pollo Asado (Mexican Grilled Chicken) Greek Chicken Souvlaki
Share This Recipe With Friends!
