This halal chicken over rice copycat brings the iconic flavors of NYC right to your table. Packed with savory heat from juicy, marinated chicken and fluffy rice, it’s the closest you’ll get to the real deal without hopping on a plane.
Halal cart chicken and rice is hands down one of the best parts of New York City—at least for my family! Trust me, we’ve tried them all (chicken and rice is the only meal my son wants to eat when we’re in the city). Every cart brings its own unique spin to the dish, and we can’t get enough!
My absolute favorite cart is on 6th and 44th. It’s not Halal Guys, but it’s called Royal Grill Halal Food, and the guys running it couldn’t have been friendlier. They even gave my son a little treat and chatted with us, despite a line forming. I found out about this spot thanks to fellow foodie Mark Wiens, and since he recommended it, I knew we had to check it out.
I tried my best to squeeze the secret recipe out of them, but they weren’t giving anything away. Even without the exact recipe, I think this Halal chicken over rice copycat comes pretty close to nailing it!
What is Halal Guys Chicken and Rice?
If you have been to New York City, chances are you know all about the famous Halal Guys chicken and rice. It’s a popular street food chain that serves different rice plates. Their signature dish features seasoned chicken and rice, topped with shredded lettuce and their famous sauces. The chicken marinates in a combination of Middle Eastern spices before cooking to perfection on a flat top or grill.
The rice is aromatic basmati that soaks up all the rich flavors of the creamy white sauce crafted from fresh garlic and yogurt. It provides a cooling contrast to their fiery red sauce. They serve Halal chicken over rice as a platter with a warm pita. And while the famous NYC chicken carts are a must-try, you can get started in the comfort of your own kitchen.
Key Ingredients
- Chicken Marinade: Marinate chicken in full-fat Greek yogurt, fresh lemon juice, coriander powder, paprika, salt, black pepper, ground cumin, turmeric powder, and smashed garlic cloves for a full-bodied flavor.
- Chicken: Thread boneless skinless chicken thighs onto wide metal skewers for this recipe, as they do at the halal food carts, or substitute the thighs for boneless chicken breast.
- Yellow Rice: Prepare the yellow rice with long-grained basmati rice, chicken broth, salt, green cardamom pods, and turmeric powder to give the rice its signature color.
- Sauces: Halal carts serve the Halal chicken over rice with two delicious sauces.
- The Famous White Sauce: The signature creamy white sauce combines mayonnaise, Greek yogurt, lemon juice, dried oregano, white sugar, black pepper, and garlic powder.
- Red Sauce: If you enjoy spicy food, make the homemade red sauce. Rehydrate dried arbol chilies before pureeing them with fresh garlic cloves, cayenne powder, paprika, coriander powder, ground caraway seeds, ground cumin, salt, and tangy apple cider vinegar.
Additions and Substitutions
Halal cart-style chicken and rice is full of flavor and easily customizable. Swap basmati rice for brown rice, jasmine rice, cauliflower rice, or buttery saffron rice.
Save time and use store-bought sauces instead of making them from scratch. Replace the red sauce with your favorite hot sauce and try tzatziki sauce, toum, ranch dressing, or sos czosnkowy instead of the white sauce—it won’t be the same, but it works in a pinch.
And garnish the rice dish with tangy sumac onions or biwaz instead of chopped lettuce and onions.
And this recipe is a great way to use leftover chicken. Some of my favorites are al faham chicken, tandoori chicken tikka, and grilled or baked tandoori chicken.
How to Make Halal Chicken Over Rice
The full recipe with measurements is in the recipe card below.
For the Marinated Chicken
Step 1: Trim the chicken, cut it into 1½-inch pieces. Transfer them to a large bowl and combine with olive oil, lemon juice, garlic, and spices. Cover and marinate for 6 hours (at least 30 minutes).
Step 2: Remove the marinated chicken from the refrigerator 30 minutes before you cook, and let it come to room temperature. Then, preheat the oven to 400℉ (204℃).
Step 3: Hold a wide metal skewer with one hand and slide the chicken pieces onto it. Repeat until all the skewers are loaded. Line a rimmed baking sheet with foil and place the chicken skewers onto it.
Step 4: Bake for 10-15 minutes, flipping the skewers halfway through. Then, broil on high for 4 minutes per side until the chicken turns golden brown.
Step 5: Let the chicken rest on a cutting board for 10 minutes before serving.
For the Yellow Rice
Step 1: Wash the rice until the water runs clear. Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
Step 2: Drain the water and add the rice to a medium saucepan with chicken broth. Stir in the salt, turmeric powder, and green cardamom pods. Bring the pan to a boil over medium heat.
Step 3: Reduce the heat. Cover and cook until the liquid is absorbed and the rice is tender for 10-15 minutes.
Step 4: Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes.
Assemble the Chicken and Rice Bowls
Step 1: Whisk the ingredients for the white sauce in a small bowl and set it aside.
Step 2: Soak the deseeded chiles in boiling water for 30 minutes (do this while the chicken is cooking). Transfer them to a food processor or blender and process with the other red sauce ingredients.
Step 3: Remove the chicken from a skewer and move it to a plate with a scoop of yellow rice, lettuce, and tomatoes. Top the platter with red and white sauce.
Expert Tips
- Marinate the chicken for 6 hours (at least 30 minutes) for the best flavor.
- Remove the marinating chicken from the refrigerator 30 minutes before you start cooking. Letting the chicken come to room temperature results in more even cooking.
- Rinse the basmati rice under cold water until it runs clear to remove the excess starch and prevent the rice grains from sticking to one another as it cooks.
- Soak the washed rice for 30 minutes to an hour to soften the rice and reduce the cooking time.
If you enjoy copycat chicken and rice, try one of these copycat recipes!
Serving Suggestions
If you’re craving chicken over rice, go for that classic halal cart-style bowl—steaming hot yellow rice, shredded lettuce, juicy tomatoes, and marinated chicken, all topped with homemade red and white sauce.
Or switch things up by serving the chicken and rice in a pita or wrap. Better yet, try it with my spinach protein wraps for healthy meal prep.
What To Do With Leftovers
- Refrigerate: Store leftovers in separate airtight containers for 3-4 days.
- Storing the Extras: Store the red and white sauce in glass jars or squeeze bottles in the refrigerator for 3-4 days.
- Freeze: Let the ingredients cool and transfer them to freezer-safe containers or bags. The Halal chicken and rice freezes for 2-3 months.
- Thaw: Defrost the chicken and rice in the refrigerator overnight.
- Repurpose: Warm a single serving in the microwave, or add it to a saute pan for a quick and easy meal the whole family will enjoy.
Frequently Asked Questions
What is halal food?
Halal food is any food deemed permissible under Islamic law, as defined in the Quran. The method of slaughtering animals for meat in Islam is known as Zabihah. Muslims consider this method the most humane and purest for butchering.
Where can I find halal chicken?
Depending on where you live, you can visit local halal butchers, grocery stores, or meat markets in your area. These specialized shops often carry a variety of halal meats, including chicken.
Otherwise, it is possible to order halal beef and chicken if you have a Costco membership.
More Middle Eastern Recipes:
Halal Chicken Over Rice
- 4 Small Bowl
- ¼ cup extra-virgin olive oil
- ⅓ cup Greek yogurt
- lemon juice, 2 lemons
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1½ teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric powder
- 4 medium garlic cloves, smashed
- 2 pounds halal chicken thighs, boneless and skinless
- 1½ cup basmati rice, rinsed and soaked
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon turmeric powder
- 2 green cardamom pods
- ½ cup mayonnaise
- ½ cup Greek yogurt
- lemon juice, 1 lemon
- ½ teaspoon dried oregano
- ½ teaspoon white sugar
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup dried arbol chilies, deseeded
- ½ cup boiling water
- 6 medium garlic cloves, minced
- 1½ tablespoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground caraway seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- water, as needed
- 1 head iceberg lettuce, shredded
- 1-2 Roma tomatoes, diced
- 2-4 pitas, quartered
For the Chicken:
- Trim the chicken, cut it into 1½-inch pieces. Transfer them to a large bowl and combine with olive oil, lemon juice, garlic, and spices. Cover and marinate for 6 hours (at least 30 minutes).
- Remove the marinated chicken from the refrigerator 30 minutes before you cook, and let it come to room temperature. Then, preheat the oven to 400℉ (204℃).
- Hold a wide metal skewer with one hand and slide the chicken pieces onto it. Repeat until all the skewers are loaded. Line a rimmed baking sheet with foil and place the chicken skewers onto it., about 1 inch apart.
- Bake for 10-15 minutes, flipping the skewers halfway through. Then, broil on high for 4 minutes per side until the chicken turns golden brown. Let the chicken rest on a cutting board for 10 minutes before serving.
For the Rice:
- Wash the rice until the water runs clear. Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
- Drain the water and add the rice to a medium saucepan with chicken broth. Stir in the salt, turmeric powder, and green cardamom pods. Bring the pan to a boil over medium heat.
- Reduce the heat. Cover and cook until the liquid is absorbed and the rice is tender for 10-15 minutes.
- Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes.
Assemble the Bowls:
- Whisk the ingredients for the white sauce in a small bowl and set it aside.
- Soak the deseeded chiles in boiling water for 30 minutes (do this while the chicken is cooking). Transfer them to a food processor or blender and process with the other red sauce ingredients.
- Remove the chicken from a skewer and move it to a plate with a scoop of yellow rice, lettuce, and tomatoes. Top the platter with red and white sauce.
- Marinate the chicken for 6 hours (at least 30 minutes) for the best flavor.
- Remove the marinating chicken from the refrigerator 30 minutes before you start cooking. Letting the chicken come to room temperature results in more even cooking.
- Rinse the basmati rice under cold water until it runs clear to remove the excess starch and prevent the rice grains from sticking to one another as it cooks.
- Soak the washed rice for 30 minutes to an hour to soften the rice and reduce the cooking time.