This is a riff on the ever-so-popular Halal-cart Style Chicken from Serious Eats. That recipe is perfection. But after making it over and over, as you obviously would with that recipe, you start adapting and changing it to make it all your own. This is the current version that’s on repeat at our house.
It might look like a lot of components, but it’s really just a bunch of mixing, marinating, and letting things do their thing. The only real “cooking” is grilling the chicken and making the rice. Everything else comes together in a quick sauce or a jar.
But when you plate it up—juicy spiced chicken, golden rice, herb oil, tangy white sauce, pickled onions, fresh herbs, and a little punch from some sumac and pickled veggies—it’s total magic. The ultimate chicken and rice plate.
The sauces, spices, and tang from the pickles all work together so well. It’s like magic. The ultimate chicken and rice plate.
What Is Halal Cart Chicken and Rice?
Halal cart chicken and rice is a very famous New York City classic—usually served from food trucks or carts. It’s some of the best street food there is: grilled marinated chicken, yellow rice, and a creamy, garlicky white sauce (plus spicy red sauce if you like a little heat) and usually a little side salad to go with.
This version takes that idea and runs with it. I swap in saffron for a slightly more floral rice, add a zippy herb oil, and finish it all with pickled onions and fresh herbs. It’s a little extra, but not hard to make.
What Does “Halal” Mean?
Halal is an Arabic term that means “permissible” or “lawful” in Islamic law. When applied to food, it refers to the dietary guidelines outlined in the Quran (the holy book of Islam) and the Hadith (words and actions of the Prophet Muhammad). Halal food must adhere to specific rules, including the method of slaughter for animals. Certain foods are allowed and others are forbidden.
In cities like New York, and here in Philly, halal carts serve food made with halal-certified meat and other compliant ingredients. These carts often specialize in dishes like gyros, falafel, kebabs, and yes—chicken over rice. That’s the inspiration behind this recipe.
Ingredients You’ll Need
Here’s what brings this dish together—and yes, most of it is already in your pantry. Get the full list in the recipe card down below!
For the Chicken:
- Chicken thighs or breasts (I go boneless here)
- Olive oil
- Lemon juice
- Honey
- Ground cumin
For the Rice:
- Medium or long-grain rice
- Saffron (or turmeric)
- Butter
- Chicken base (like Better Than Bouillon)
White Sauce: Mayo, Plain yogurt, White vinegar, Sugar
Herb Oil: Good extra virgin olive oil, Fresh parsley, mint, cilantro
Quick Pickled Red Onions: Red onion, White vinegar, Sugar
To Serve: Sumac, Pickles (dill spears, pepperoncini, pickled beets—whatever you love), Warm pita or flatbread, Lots of fresh herbs
How to Make Halal Cart-style Chicken and Rice
- Marinate the Chicken
Mix all your marinade ingredients together, toss with the chicken, and then let it rest for at least 30 minutes or up to 4 hours if you have the time. Any longer and the lemon juice starts to break down the meat a bit too much. Keep it chilled if marinating longer than 30 minutes. - Make the Rice
Rinse your rice well, then cook it with a pinch of saffron, chicken base, and butter. I like to use my rice cooker (Aroma brand, nothing fancy), but stovetop works too—just keep it tightly covered and fluff it after resting for 10 minutes. - Quick Pickle the Onions
Thinly slice red onion and mix it with vinegar, sugar, salt, and water. Let it sit for 30 minutes (or longer). They get more vibrant and tangy as they sit, and I always keep a jar in the fridge. - Make the White Sauce
Mix your mayo, yogurt, vinegar, and sugar together. Season to taste—you want it tangy and just a little sweet. Chill until ready to use. - Make the Herb Oil
Blend olive oil with your fresh herbs and a pinch of salt. Use a blender or small food processor. If you want it super vibrant, blanch your herbs first and pat them dry. I skipped that here—I was hungry. - Grill the Chicken
Grill the chicken until cooked through and nicely charred. Let it rest before slicing so the meat stays nice and juicy.
Plate it up!
Grab a big plate or bowl:
- Start with a generous spoonful of saffron rice
- Add sliced grilled chicken
- Drizzle with white sauce and herb oil
- Top with pickled onions and a good pinch of dried sumac
- Serve with pickles, warm pita, and more herbs
Ingredient Spotlight: Olive Oil
I usually use Italian or Greek olive oil (there’s an ongoing debate in my house and between my neighbors about which is better). But this time, I used a Palestinian olive oil I was gifted—and it had the most intense, fruity richness. If you see any at your local shop, grab it. It’s delicious, and I’ll definitely be buying more.
Make It Work for You
Yes, this dish has a few elements, but none of them are hard—and you don’t need to make them all every time.
- Skip the herb oil if you’re short on time, and just finish with lots of fresh herbs
- Make a big batch of white sauce—it’s amazing on everything
- No saffron? Use turmeric for color or just go without
- Want to meal prep? Double the chicken and rice and stash the sauces in jars
Once the chicken is marinating and rice is cooking, everything else is hands-off.
Frequently Asked Questions
What’s in halal cart white sauce?
Usually mayo and/or yogurt, vinegar, sugar, and seasoning. This version is tangy, balanced, and super drizzly.
Can I make this without saffron?
Yes—just use turmeric for color and a slightly earthier flavor.
Do I need a grill?
Nope. A grill pan or even a cast iron skillet on the stove works great.
Can I use chicken breast instead of thighs?
Definitely—just don’t overcook it. Thighs are more forgiving and juicier, but both work.
More Recipes to Try
Hummus Bowl with Spiced Ground Beef – Creamy tahini hummus bowls topped with spiced ground beef, pickled onions, olives, and herbs. Serve with warm pita or homemade pita chips for the best dinner!
Creamy Tahini Hummus with Lemon and Garlic – This creamy tahini hummus with lemon and garlic is light, airy, and smooth. A simple homemade hummus inspired by Zahav’s hummus tehina.
Grilled Chicken Pitas – A recipe for easy grilled chicken pitas served with homemade tzatziki sauce, and cucumber and tomato salad.
Hasselback Butternut Squash – This hasselback butternut squash is roasted to perfection and topped with spiced beef, fresh herbs, and warm Middle Eastern spices. A cozy fall dish you’ll want to make again and again!
Yogurt Flatbread – A quick yogurt flatbread enriched with olive oil and requires no yeast.
Greek Yogurt Ranch Dressing – A recipe for a classic ranch dressing using tangy Greek yogurt as the base.
Grilled Lamb Chops – Perfectly grilled lamb chops with a simple lemon oregano marinade. Quick, easy, and perfect for summer grilling.
Quick Pickled Red Onions – This easy, no-cook recipe for quick pickled red onions is ready in 20 minutes. Tangy and crisp, these are the perfect topping to any dish.
Did you try this recipe?
This might be one of my favorite things to make. It’s simple, layered, and incredibly satisfying. Plus, once you’ve made it once, it becomes second nature.
Save this one for your weeknight rotation, your meal prep days, or just a night when you want something really, really good.
Tag @mosthungry if you make it—I want to see those plates!
Halal Cart-Style Chicken and Rice with White Sauce
Ingredients
Chicken
- 4-6 chicken thighs or 2 large breasts I usually go boneless here, but use whatever cuts of chicken you like.
- 1/4 C olive oil
- 1 lemon juiced
- 1 tsp honey
- 1 tsp ground corriander
- 1 tsp ground cumin
- pinch Salt
- black pepper
Rice
- 1 1/2 C rice medium or long grain
- 2 1/4 C water
- pinch Saffron
- 1 tbsp chicken base optional - I like "Better Than Bouillon"
- 1 tbsp butter
- salt if needed, your chicken base may already be sufficiently salty
Pickled Onions
- 1 red onion Red onion is idea for that intense color,but any onion works
- 1 C white distilled vinegar rice wine, apple cider or even red wine will work in a pinch
- 1 tbsp sugar
- 1/4 C water
- pinch salt
Herb Oil
- 1 C olive oil get a really good extra virgin one
- 3 springs fresh mint
- 10 springs fresh parsley
- 10 springs fresh cilantro
- pinch salt
White Sauce
- 1/2 C mayo
- 1/2 C plain yogurt
- 1 tbsp sugar
- 2 tbsp white distilled vinegar
- salt
- pepper
To Serve
- dried sumac
- dill pickles or any other pickled vegetables you have
- fresh pita
- lots more fresh herbs
Instructions
Marinate Chicken
- Mix chicken and all your marinate ingredients together and let sit for at least 30 minutes but a few hours is better. Don’t let it marinate for more that 4 hours. The acid from the lemon juice will start changing the texture of the meat, and not in a good way. And, if you’re marinating the meat any longer than 30 minutes, keep it refrigerated!
Cook Rice
- Wash your rice and combine everything in a pot with a tight fitting lid. Bring to a simmer and cook for 15 - 20 minutes until all water is absorbed. Turn off heat and let sit for 10 minuted with the lid on. Fluff with a fork and serve.
- Or, do what I do and use a trusty rice cooker. I love this one from Aroma. It’s pretty basic, affordable and works great.
Pickle Onions
- Thinly slice onions and add to a jar or airtight container. Add in vinegar, sugar, salt and water. You want to make sure you have enough liquid in the container so the onions are covered. Top it up with a little extra vinegar if you need to. Mix it around a bit so all the sugar and salt is dissolved. You can eat these in as little as 30 minutes, but I like to make a batch and have it sitting in the fridge for whenever I want to use them. Plus, the longer you let them sit, the more vibrant color you’ll get.
Make White Sauce
- Mix everything together until fully combined. Check for seasoning and adjust if needed. Sauce should be tangy and slightly sweet, you want a balance.
Make Herb Oil
- Blend all your herbs together with the olive oil. Season with salt. The final sauce should be very intensely flavored and will be the consistency of a pesto.
- If you want your sauce to stay a super vibrant green, blanche the herbs first and make sure to squeeze out any excess water. I was using this up in about a day or two, and I was impatient, so I just blended them fresh.
Grill Chicken
- Grill chicken till cooked through. Let rest for 10 minutes and then slice to serve.
Serve
- To serve get a few spoonfuls of rice on your plate. Scatter over some sliced chicken and then drizzle with your white sauce and herb oil. Scatter over some pickled onions, a generous handful of fresh herbs and a good pinch of dried sumac. And be sure to serve some extra pickled things on the side. Here I used some classic dill pickle spears, but if you have pickled beets, pepperoncini, pickled turnips, whatever. Use ‘em. The sour briny flavor goes so well with the white sauce and the fresh herbs. Oh, and some warmed fresh pita would be a good idea as well.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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