Chicken Platter Recipe
Chicken over rice platter with salad, pita, garlic sauce, and green sauce on the side.
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Ingredients
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Chicken & Marinade
Rice
Salad
Garlic Sauce (White Sauce)
Green Sauce (Herb Sauce)
Sides & Assembly
Method
Chicken & Marinade
- 1
Make the marinade and marinate chicken
In a bowl combine 1/2 cup yogurt, 2 tbs olive oil, 1 tbs lemon juice, 3 minced garlic cloves, cumin, coriander, paprika, turmeric, 1 tsp salt and 1/2 tsp black pepper. Add the chicken thighs, coat thoroughly, cover and refrigerate at least 30 minutes (ideally 2–4 hours).
- 2
Cook the chicken
Preheat a grill or large skillet to medium-high. Remove excess marinade and cook the thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely browned. Let rest 5 minutes, then slice thinly against the grain into strips.
Rice
- 3
Prepare rice
Heat 1 tbs oil or butter in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté until translucent, about 2–3 minutes. Stir in 1 cup rinsed long-grain rice and 1/4 tsp turmeric and toast 1 minute. Add 2 cups chicken broth, 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes; fluff with fork.
Salad
- 4
Garlic Sauce (White Sauce)
- 5
Make garlic sauce
In a small bowl stir together 1/2 cup mayonnaise, 1/4 cup plain yogurt (or sour cream), 3 minced garlic cloves, 1 tbs lemon juice and 1/2 tsp salt. If too thick, whisk in up to 2 tbs water until smooth and spoonable. Taste and adjust salt or lemon.
Green Sauce (Herb Sauce)
- 6
Make green herb sauce
In a blender or food processor combine 1/2 cup parsley, 1/4 cup cilantro, half a small green chili (seeded) or a small slice of jalapeño, 1 garlic clove, 2 tbs olive oil, 1 tbs lemon juice and 1/2 tsp salt. Pulse until finely chopped, adding up to 1 tbs water to reach a pourable consistency. Taste and adjust seasoning.
Sides & Assembly
- 7
- 8
Assemble the platter
On each serving plate mound about 1 cup of the cooked rice. Arrange sliced chicken (about half the cooked chicken per plate) over the rice. Add a portion of the salad to the side, place warmed pitas on the plate, and set small bowls or spoonfuls of garlic sauce and green sauce on the side. Garnish with lemon wedges; season with salt and pepper to taste. Serve immediately.