Halal Style Street Food

Name: Halal Style Marinated Chicken Thighs
Yield: 4 servings
Ingredients: 5-6 boneless chicken thighs (or chicken breasts, or mixture); 1 tsp. turmeric; 2 tsp. cumin; 1/2 tsp. ground coriander; 3/4 tsp paprika; 1 tsp. oregano; 6 garlic cloves, finely minced; 1 tsp. sea salt; 2 tbsp fresh lemon juice; 1/2 c. plain Greek yogurt; 3 tbsp. olive oil; olive oil, for cooking; 4 tbsp butter; 1 tsp turmeric; 1/2 tsp cumin; 1/2 tsp salt; 3 c basmati rice; 5 c vegetable broth; 1/2 c. plain Greek yogurt; 1/2 c. mayo; 1/4 tsp. salt; 2 tbsp. sugar; 2 tsp. fresh lemon juice; 2 tbsp. vinegar; 1 garlic clove, finely minced; 2 tsp. fresh dill, finely chopped; 2 tsp. fresh oregano, finely chopped; chopped lettuce; chopped tomatoes; flatbread, warmed

This halal-style chicken features boneless thighs marinated in Greek yogurt and warm spices like turmeric, cumin, and coriander—tender, aromatic, and ready for grilling or pan-searing.

Total

Servings

4

Difficulty

Hard

Est. Cost

$55–$91

Recipe Source

View original recipe

From Plumstreetcollective

Ingredients

5-6 boneless chicken thighs (or chicken breasts, or mixture)
1 tsp. turmeric
2 tsp. cumin
1/2 tsp. ground coriander
3/4 tsp paprika

1 tsp. oregano

6 garlic cloves, finely minced

1 tsp. sea salt

2 tbsp fresh lemon juice

1/2 c. plain Greek yogurt

3 tbsp. olive oil

olive oil, for cooking

4 tbsp butter

1 tsp turmeric

1/2 tsp cumin

1/2 tsp salt

3 c basmati rice

5 c vegetable broth

1/2 c. plain Greek yogurt

1/2 c. mayo

1/4 tsp. salt

2 tbsp. sugar

2 tsp. fresh lemon juice

2 tbsp. vinegar

1 garlic clove, finely minced

2 tsp. fresh dill, finely chopped

2 tsp. fresh oregano, finely chopped

chopped lettuce

chopped tomatoes

flatbread, warmed

chopped dill

chopped oregano

salt and pepper

33 Ingredients

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Instructions

1
Start by prepping your chicken to marinate for at least 4 hours (can be overnight). Chop it up into 1-2 inch chunks. This will help the marinade coat the chicken really well.
2
Combine all spices with lemon juice, Greek yogurt, and olive oil in a bowl (or large heavy duty ziploc bag).
3
Place chicken into marinade and cover. Chill for at least 4 hours, up to overnight.
4
Once chicken is done marinating, heat 2-3 tbsp. of olive oil in a large pot on medium high heat. Once oil is hot, place chicken into pot and heat until cooked through.
5
Remove chicken with tongs or a slotted spoon onto a plate or platter. Let rest for 5 minutes before serving.
6
Mix butter and spices into a large pan. Heat on medium high heat until combined.
7
Add rice and stir until well-coated. Add in vegetable broth and bring to a boil.
8
Once boiling, turn heat own to low and simmer for 15-20 minutes until rice is cooked. Turn off heat and set aside until ready to serve.
9
Make white sauce before cooking chicken and rice, so it can chill in the fridge while the flavors combine.
10
Combine all sauce ingredients in a small bowl. Whisk with a fork until smooth.
11
Chill in fridge until ready to serve
12
Assemble bowls by adding a big scoop of turmeric rice, a generous scoop of chicken, a handful of lettuce, and a handful of tomatoes.
13
Top generously with white sauce and chopped herbs.

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Tips & Notes

Pro tips

Pat chicken dry before cooking to help the yogurt-spice coating caramelize and form a flavorful crust.
Don't skip the lemon juice—its acidity tenderizes the meat and balances the warm spices.
Use high heat when grilling or pan-searing to char the exterior while keeping the interior moist.
Mince garlic finely so it distributes evenly in the marinade and cooks through without burning.

Substitutions

Greek yogurt → plain full-fat yogurt or sour cream (slightly thinner consistency, similar tang)
Boneless chicken thighs → bone-in thighs or chicken breasts (adjust cooking time for bone-in)
Fresh lemon juice → lime juice or white vinegar (1:1 ratio, slightly different acid profile)
Paprika → Aleppo pepper or chili powder (adds heat; use 1/2 tsp to start)

Storage & make-ahead

Refrigerate marinated chicken up to 24 hours before cooking; store cooked chicken in an airtight container for 3–4 days. Reheat gently in a 300°F oven or on the stovetop over medium heat to retain moisture.