Grilled Chicken With Saffron
photo by littlemafia
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
For the chicken and marinade
- 1⁄2 teaspoon saffron thread
- 1 tablespoon warm water
- 1 1⁄2 cups plain yogurt (whole-milk)
- 1 large onion, finely chopped (about 2 cups)
- 1⁄2 cup fresh lemon juice
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 4 lbs chicken pieces (8 pieces)
-
For the basting mixture
- 1⁄4 teaspoon saffron thread
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
directions
- Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
- Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
- Preheat the grill, medium in one are and high heat in another area.
- Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
- Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.
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Reviews
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I have made this many times and it is delicious! Love to grill the chicken outdoors over charcoal, along with some tomatoes and other summer veggies. I usually serve with grilled flatbread and/or a Persian pistachio dill rice with butter crust, and a nice cold rose wine. I also make a cucumber yogurt sauce for those who want it. For a lighter meal or lunch, it is stellar with a cucumber/tomato/onion/mint/lemon/olive oil salad. One of my favorite summer meals and it looks so pretty.
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4 1/2 stars. This is good. I used chicken breast cut into cubes on a skewer like little mafia's picture along with charred tomatoes as well. I served this with tadig rice (rice with potato slices & butter), plain yogurt and Recipe #57915 for an Iranian lunch. Made for Family Picks ZWT6 NA*ME regions for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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