Grilled Chicken With Saffron

"Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces."
 
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photo by littlemafia photo by littlemafia
photo by littlemafia
photo by Laura M. photo by Laura M.
photo by littlemafia photo by littlemafia
Ready In:
40mins
Ingredients:
11
Serves:
6-8
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ingredients

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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

  1. 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.
     
    • Review photo by Laura M.
  2. This chicken turns out tender and flavorful. I served it to my Iranian friend who liked it very much!
     
  3. 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.
     
  4. One of my favorite grilled chicken recipe. My DDs enjoy it too! Made for ZWT6
     
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<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. 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