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Halal Chicken

This Halal Chicken is bursting with flavor! Juicy marinated chicken thighs served with fluffy rice and a zesty sauce make this dish a crowd-pleaser.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 pound boneless chicken thighs
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3-5 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • to Salt and pepper to taste
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • 1 teaspoon lemon juice for the sauce
  • 1 teaspoon granulated sugar
  • ½ teaspoon garlic powder
  • 2 tablespoons butter
  • 2 cups basmati rice or long grain rice
  • 2 teaspoons chicken base or bouillon
  • 2 teaspoons turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 4 cups water
  • 1 cup shredded iceberg lettuce
  • 1 cup fresh diced tomato
  • 3 pitas or naan sliced into 1-inch strips
  • ½ cup fresh chopped parsley
  • ½ cup harissa hot sauce

Instructions

  • In a mixing bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, ground coriander, ground cumin, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
  • In another bowl, mix together the Greek yogurt, mayonnaise, additional lemon juice, granulated sugar, and garlic powder. Stir until smooth and creamy. Set aside in the fridge to chill while you cook the chicken.
  • Heat a grill pan or skillet over medium-high heat. Add a tablespoon of butter to the pan. Once melted, add the marinated chicken thighs. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. Remove from heat and let rest for a few minutes before slicing.
  • In a pot, combine the basmati rice, chicken base or bouillon, turmeric, onion powder, ground cumin, and water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
  • On a large serving platter, layer the fluffy rice, sliced chicken, shredded lettuce, and diced tomatoes. Drizzle the creamy sauce over the top and garnish with fresh parsley. Serve with pita or naan strips on the side and a drizzle of harissa hot sauce for an extra kick.

Equipment

  • Mixing bowls
  • Grill Pan or Skillet
  • Rice cooker or pot
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Tongs
  • Serving Platter

Notes

  • Let the chicken and rice cool completely before storing in airtight containers.
  • For lighter options, use skinless chicken and brown rice.
  • Marinate the chicken and prepare the sauce a day in advance for easier cooking.