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Homemade Halal Chicken recipe photo

Halal Chicken

This Halal Chicken is a flavor-packed dish! Marinated chicken thighs served with a creamy sauce and fluffy rice will impress everyone!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

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 taste Salt and pepper
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • 1 teaspoon lemon juice
  • 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 pieces pitas or naan, sliced into 1-inch strips
  • ½ cup fresh chopped parsley
  • ½ cup harissa hot sauce

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Skillet or grill
  • Pot
  • Knife and cutting board
  • Serving platter

Method
 

Halal Chicken in Steps
  1. Begin by preparing the marinade. In a mixing bowl, combine the lemon juice, olive oil, minced garlic, oregano, coriander, cumin, salt, and pepper. Whisk until well blended. Add the boneless chicken thighs to the bowl, ensuring each piece is coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
  2. In another bowl, mix together the plain Greek yogurt, mayonnaise, lemon juice, sugar, and garlic powder. Stir until smooth and creamy. Set this sauce aside; it will add a delightful creaminess to your dish.
  3. In a medium pot, melt the butter over medium heat. Add the basmati or long-grain rice and stir for a minute to coat the grains. Pour in the water, add the chicken base, turmeric, onion powder, and ground cumin. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
  4. Heat a skillet or grill over medium-high heat. Remove the chicken thighs from the marinade and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Let the chicken rest for a few minutes before slicing.
  5. To serve, layer the fluffy rice on a platter. Top with sliced chicken, then drizzle with the creamy sauce. Garnish with shredded lettuce, diced tomatoes, and fresh parsley. Serve alongside pita or naan strips and harissa hot sauce for those who enjoy an extra kick.

Notes

  • For the best flavor, marinate the chicken overnight.
  • Feel free to adjust the amount of garlic and spices to suit your taste preferences.
  • This dish can easily be doubled for larger gatherings.