NYC Street Cart-Style Chicken and Rice with Spicy BBQ Marinade

Experience the iconic taste of NYC's Street Cart-Style Chicken and Rice, now enhanced with Spicy BBQ marinade. This easy-to-make dish brings the flavors of the street right to your kitchen!


Chicken and Marinade

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup Kandoo marinade
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  • 2 cups basmati rice
  • 3 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • Salt to taste

White Sauce

  • 1 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Water to thin if necessary


  • 1 head of iceberg lettuce, chopped
  • 2 tomatoes, diced
  • 1 cucumber, diced

Optional Hot Sauce

  • 1/4 cup sriracha
  • 1 tablespoon vinegar
  • 1 tablespoon water


Marinate the Chicken

  1. In a large bowl, mix the chicken thighs with Kandoo marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Cook the Rice

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a large pot, melt the butter over medium heat. Add the turmeric and cumin, stirring until fragrant (about 1 minute).
  3. Add the rice and stir to coat with the butter and spices.
  4. Pour in the chicken broth and add salt to taste. Bring to a boil.
  5. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
  6. Fluff the rice with a fork and set aside.

Cook the Chicken

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the marinated chicken thighs, cooking for 5-7 minutes on each side until fully cooked and nicely browned.
  3. Remove from heat and let the chicken rest for a few minutes before chopping into bite-sized pieces. Season with salt and pepper to taste.

Prepare the White Sauce

  1. In a medium bowl, whisk together the mayonnaise, Greek yogurt, vinegar, lemon juice, minced garlic, and sugar.
  2. Season with salt and pepper to taste.
  3. Thin with water to desired consistency and refrigerate until ready to use.

Prepare the Salad

  1. Combine the chopped lettuce, diced tomatoes, and diced cucumber in a large bowl.

Optional Hot Sauce

  1. Mix sriracha, vinegar, and water in a small bowl. Adjust the consistency with water if necessary.

Assemble the Dish

  1. On a plate, arrange a bed of rice.
  2. Top with chopped chicken.
  3. Add a side of salad.
  4. Drizzle generously with white sauce and, if desired, hot sauce.

Enjoy your homemade NYC Halal Cart Chicken and Rice, bursting with the delicious flavor of Kandoo marinade!

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