Halal Guys-Style Chicken and Rice Platter with White Sauce

Why You’ll Love This Recipe

• Spot-on street-cart flavor with charry, chopped chicken and buttery yellow rice.
• Two sauces: a creamy, tangy white sauce and a legit fiery red pepper sauce.
• Weeknight-friendly steps, meal-prep ready, and pantry spices do most of the work.
• Customizable platters: add more salad, extra pita, or go heavy on the heat.

Grocery List

• Produce: Garlic, lemons, iceberg lettuce, Roma tomatoes, optional parsley (garnish)
• Dairy: Greek yogurt, unsalted butter
• Pantry: Boneless skinless chicken thighs, basmati rice, low-sodium chicken broth, mayonnaise, neutral oil, white vinegar, pita bread, dried red chiles (árbol or similar), paprika, cumin, coriander, dried oregano, turmeric, black pepper, kosher salt, sugar, smoked paprika (optional)

Full Ingredients

Gyro-Spiced Chicken

• 2 lb (900 g) boneless skinless chicken thighs
• 3 tbsp neutral oil (plus 1 tbsp for cooking)
• 2 tbsp fresh lemon juice
• 1 tbsp distilled white vinegar
• 2 tbsp plain yogurt (tenderizes)
• 4 garlic cloves, finely grated or pressed
• 1.5 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 tbsp unsalted butter (to finish while chopping/sizzling)

Turmeric-Scented Butter Rice

• 1.5 cups (285 g) basmati rice, rinsed until water runs clear
• 2.25 cups (530 ml) low-sodium chicken broth
• 2 tbsp unsalted butter (plus 1 tbsp to finish)
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• Optional: 1 bay leaf

Creamy Mayo–Yogurt White Sauce

• 1/2 cup (120 g) real mayonnaise
• 1/4 cup (60 g) full-fat Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp distilled white vinegar
• 2 tbsp water (more as needed to thin)
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp dried parsley
• 1/4 tsp dried dill
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Fiery Red Pepper Sauce

• 12 dried red chiles (árbol or similar), stems removed (about 10–12 g)
• 1/2 cup very hot water (for soaking; reserve a few tablespoons)
• 3 garlic cloves
• 2 tbsp distilled white vinegar
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional but delicious)
• 1 tsp sugar
• 1/2 tsp kosher salt
• 2–3 tbsp neutral oil

Salad & Pita

• 4 cups finely chopped iceberg lettuce
• 2 Roma tomatoes, small dice
• 2 pocket pitas, warmed and cut into wedges
• Optional: chopped parsley and lemon wedges for serving

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk oil, lemon juice, vinegar, yogurt, garlic, paprika, cumin, coriander, oregano, turmeric, pepper, and salt. Add chicken thighs and turn to coat well. Cover and refrigerate at least 2 hours and up to 24 hours. Longer time equals deeper flavor.

Step 2: Make and chill the white sauce

In a small bowl, whisk mayonnaise, Greek yogurt, lemon juice, vinegar, water, sugar, garlic powder, onion powder, dried herbs, salt, and pepper until smooth and drizzleable. Adjust thickness with a splash more water if needed. Cover and chill until serving (flavor improves after 30 minutes).

Step 3: Blend the fiery red pepper sauce

Place dried chiles in a heatproof cup and pour over very hot water. Soak 10–15 minutes until pliable. Transfer chiles to a blender with garlic, vinegar, lemon juice, cumin, smoked paprika, sugar, salt, and 2 tbsp neutral oil. Add 2–4 tbsp of the soaking liquid and blend until thick, smooth, and spoonable. Adjust with more soaking liquid or oil for desired consistency. Taste carefully; it should be very hot, bright, and slightly tangy. Refrigerate.

Step 4: Cook the turmeric butter rice

Rinse basmati under cool water until it runs mostly clear (about 1–2 minutes). In a medium saucepan over medium heat, melt 2 tbsp butter. Stir in turmeric and cumin until fragrant, 30 seconds. Add rice and toast, stirring, 1 minute. Pour in chicken broth, add salt (and bay leaf if using), and bring to a boil. Reduce heat to low, cover snugly, and simmer 12 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, discard bay leaf, and fold in the remaining 1 tbsp butter.

Step 5: Griddle the marinated chicken

Heat a large cast-iron skillet or griddle over medium-high for 3–5 minutes until very hot. Add 1 tbsp neutral oil. Shake excess marinade from the chicken and lay thighs flat in a single layer. Cook without moving for 4–5 minutes until deeply browned and lightly charred. Flip and cook another 4–5 minutes, or until an instant-read thermometer in the thickest part reads 165°F (74°C). Transfer to a board and rest 5 minutes.

Step 6: Chop and sizzle for street-cart texture

Chop chicken into small, bite-size pieces (about 1/2 inch). Return the skillet to medium-high heat, add 1 tbsp butter, and toss chopped chicken for 1–2 minutes to crisp the edges and coat in buttery drippings. Taste and add a tiny pinch of salt if needed.

Step 7: Warm pitas, prep salad, and assemble

Warm pitas in a dry skillet or a 350°F (175°C) oven for 3–5 minutes, then cut into wedges. On each plate, add a generous bed of yellow rice, a pile of chopped chicken, and a handful of lettuce and tomatoes. Drizzle with white sauce and add a cautious spoonful of the red pepper sauce on the side. Garnish with parsley and serve with extra sauce and lemon wedges.

Pro Tips

• Rinse basmati thoroughly; clear water equals fluffy, separate grains.
• For signature char, preheat cast-iron until shimmering hot and resist moving the chicken early.
• Chilling the white sauce for at least 30 minutes mellows acidity and blends flavors.
• Use gloves when handling dried chiles; the red sauce is potent.
• Chop chicken small and sizzle with butter at the end—this is the street-cart magic step.

Variations

• Lamb-Beef Mix: Swap chicken for 1 lb ground lamb + 1 lb ground beef, season with the same spice blend, and cook in crumbles, pressing for browning.
• Vegetarian: Use crispy spiced chickpeas or pressed tofu cubes marinated in the chicken marinade (minus raw chicken) and seared until golden.
• Lighter Rice: Use brown basmati (simmer ~30–35 minutes) or cauliflower rice sautéed in butter with turmeric and cumin.

Storage & Make-Ahead

Chicken can marinate up to 24 hours. Cooked chicken and rice keep 4 days in the refrigerator in airtight containers; reheat gently with a splash of broth for rice and a quick skillet toss for chicken. White sauce keeps 5–7 days chilled; red pepper sauce keeps up to 2 weeks. Pitas freeze well for 2 months; thaw and warm before serving. Great for meal-prep bowls—pack sauces separately and drizzle just before eating.

Nutrition (per serving)

Approximate: 850–950 calories; 38–45 g protein; 70–85 g carbohydrates; 35–45 g fat; 2–4 g fiber; 950–1200 mg sodium. Values will vary based on sauce amounts and pita size.