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Grilled Saffron Chicken

Saffron Chicken is made with common Persian seasonings in a flavorful yogurt marinade. Grill it up in no time, and enjoy with rice or bread.
Prep Time10 mins
Cook Time12 mins
Marinate Time45 mins
Total Time1 hr 7 mins
Servings: 4
Calories: 310kcal
Author: Kevin

Ingredients

  • 2 lbs chicken breast
  • ¼ teaspoon saffron ground
  • 1 cup plain yogurt
  • 1 medium yellow onion grated
  • 2 garlic cloves minced
  • 1 teaspoon parsley chopped
  • 1 teaspoon sumac
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred). Mix with 2 tablespoons of warm water in a large bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red. Set aside (I keep mine in the mortar).
  • Over a bowl, grate the onion completely. This will get juicy! When complete, gather grated onion in hands and squeeze excess water out or let drain in colander. Place in another mixing bowl and discard onion water.
  • Add the yogurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. Mix thoroughly to incorporate completely. Toss with the chicken to coat. Cover with plastic wrap and marinate 45 minutes (See Note 1).
  • Preheat your grill to 350°F. Clean grill and coat with cooking spray. Shake excess marinade from chicken. Discard marinade.
  • Here are approximate cooking times for chicken grilled at 350°F. Internal temp needed is 165°F.
  • Boneless thighs: Grill for 4 minutes per side, then check the internal temp.
    Bone-in thighs: Grill for 6 minutes per side, then check the internal temp.
    Boneless breasts: Grill for 5 minutes per side, then check the internal temp.
    Bone-in breasts: Grill for 7 minutes per side, then check the internal temp.
    Boneless breast, cubed/skewers: Grill for 4 minutes per side, then check the internal temp.
  • Serve with steamed rice and/or humuus, vegetables or salad of choice.

Notes

  1. Chicken should marinate for at least 45 minutes, but I recommend no longer than 4 hours. Unlike beef, poultry doesn't have any tough connective tissue that needs to be tenderized. It starts to break down and the texture gets mushy. While it’s OK to marinate overnight, any longer would be far too long.

Nutrition

Sodium: 583mg | Calcium: 96mg | Vitamin C: 6mg | Vitamin A: 133IU | Sugar: 4g | Fiber: 1g | Potassium: 984mg | Cholesterol: 153mg | Calories: 310kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 8g | Protein: 51g | Carbohydrates: 6g | Iron: 1mg