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.
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
Delivery in as fast as one hour.*
Powered by
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Was this recipe helpful?
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.
Common Questions
How long should the chicken marinate?
At least 2 hours; overnight (8–12 hours) develops deeper flavor and ensures maximum tenderness.
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier when marinated. If using breasts, reduce cooking time by 2–3 minutes and monitor closely to avoid drying out.
What's the best cooking method?
Grill, broil, or pan-sear on high heat 5–7 minutes per side until internal temp reaches 165°F. High heat caramelizes the yogurt-spice crust.
Is this dairy-free?
No—the marinade uses Greek yogurt. Substitute coconut yogurt or cashew cream for a dairy-free version, though flavor will shift slightly.
Can I make this ahead?
Yes. Marinate up to 24 hours in advance; cook when ready. Cooked chicken keeps 3–4 days refrigerated in an airtight container.