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My saffron chicken recipe combines tender chicken pieces with the subtle floral flavor of saffron to make a FAST weeknight dinner. Grill, oven, and stovetop methods included!
Love grilling chicken recipes? Try my grilled chicken drumsticks, grilled chicken tenders, and Huli Huli chicken next.
If you’ve always wanted to cook with saffron, now’s your chance with my mom’s classic saffron chicken.
While it may not be the cheapest spice, a little goes a LONG way and infuses the chicken with a uniquely floral, almost sweet flavor. The color is gorgeous, and the grill method gives the meat the perfect char while keeping the center oh-so juicy.
Table of Contents
Why I love this recipe
- It’s fast. The chicken cooks quickly, and if you marinate it ahead of time, the whole dish is ready in under 20 minutes.
- High protein and healthy. There’s minimal added oil, and the Greek yogurt adds a healthy dose of protein.
- Versatile. Serve it with any side and enjoy the leftovers as sandwiches or wraps all week long.
- It LOOKS fancy. Make this for date night or when you’re hosting, and everyone will be impressed. Only you will know how easy it actually was!
- Two bonus cooking methods! While I’m a sucker for the grill, I also went ahead and tested the stovetop and oven methods as well, just in case.
★★★★★ REVIEW
“Just made this for dinner last week, and it is a keeper! Definitely dinner rotation material for sure” – Ally
Ingredients needed
- Saffron. The starring ingredient! It’s sold as dried saffron threads, and you only need a very small amount. When added to the chicken, it’ll get a gorgeous golden color and add a floral, earthy, slightly sweet flavor.
- Chicken. I prefer using a mix of chicken cuts for this recipe, including skin-on chicken thighs, drumsticks, and legs. However, you can use only chicken breasts if you prefer.
- Greek yogurt. To marinade the chicken.
- Garlic. For this recipe, I strongly prefer fresh garlic.
- Lemon juice. To tenderize the chicken and add essential acidity.
- Unsalted butter. To infuse with the saffron and brush over the grilled chicken.
- Warm water. To ‘bloom’ the saffron so it releases its color.
- Salt and black pepper. To taste.
- Cilantro. To garnish. Parsley will also work.
How to make saffron chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Bloom the saffron. In a small bowl, combine ½ teaspoon of saffron with warm water. Let it stand for 5 minutes.
Step 2- Marinade the chicken. Add the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined. Add the chicken and toss to coat, then cover and refrigerate for 30 minutes or overnight.
Step 3- Grill. Shake excess marinade from the chicken. Place them on the grill and cook for 15 minutes, turning occasionally, until the chicken reaches an internal temp of 165F/74C.
Step 4- Top with butter. Whisk the melted butter with the remaining ¼ teaspoon of saffron and brush it over the grilled chicken.
Alternative cooking methods
As I mentioned above, I prefer the grilling method for saffron-infused chicken, but I tested the stovetop and oven methods as well.
Oven method: Preheat the oven to 180C/350F. Place the marinated chicken on a baking sheet lined with parchment paper and bake for 30 minutes, flipping halfway through.
Skillet method: Oil a large cast iron skillet or grill pan and place over medium-high heat. Add the marinated chicken and cook for 8-9 minutes, flipping halfway through.
Arman’s recipe tips
- If you’d rather not use saffron, use ½ tablespoon of turmeric. The flavor won’t be quite the same, but you’ll get that beautiful color.
- Make mini kebabs on skewers. Cut the chicken into even pieces and thread them onto skewers.
- Don’t cook on high heat. Grilling chicken on high heat will burn it on the outside while leaving it raw inside. Cooking the chicken on medium heat allows you to achieve a safe internal temperature and an all-over golden look.
- Use leftover marinade as a sauce. The unused yogurt marinade can also be served as a sauce for the cooked chicken. If you go this route, I like to stir in a little cilantro to make a cilantro yogurt sauce.
Storage instructions
To store: Store leftover saffron chicken in the fridge in an airtight container. The grilled chicken lasts up to 2 days in the fridge.
To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.
Reheating: Reheat leftovers in a covered pan over medium heat, flipping the pieces a few times to get them evenly heated. You can also reheat the chicken in the oven or in the microwave.
Frequently asked questions
While chicken is preferred, other poultry will also work, like turkey or cornish hen. I don’t recommend red meat, as it will need a different combination of seasonings and yogurt to do.
What to serve with this dish
Saffron Chicken
Ingredients
Instructions
- In a large bowl, combine ½ teaspoon of the saffron with warm water. Let it stand for 5 minutes.
- Add in the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined.
- Add the chicken and mix very well, until all the chicken is well coated.
- Cover and refrigerate for at least 30 minutes, or overnight, if possible.
- Preheat a hot grill to medium heat and grease generously.
- Remove the excess marinade from the chicken. Place them on the grill, and cook for 15 minutes, turning once or twice, or until the chicken reaches an internal temp of 165F.
- Once the chicken is grilled, whisk together the melted butter with the remaining ¼ teaspoon of saffron. Brush over the grilled chicken pieces.
Notes
Nutrition
Originally updated November 2022, updated and republished July 2024
I didnt hear about saffron. First I need to explore about it and if I find I want to try.
I love saffron chicken thank you for this wonderful recipe
That’s IT?! You mean to tell me, my little latte friend, that there are only FOUR ingredients to this unicorn of foodie dishes that you’ve been teasing me with for MONTHS?!! Shame on you…shame! Luckily, I have just a tiny shred of forgiveness in my heart just for you…but don’t thank me…oh no. Thank the packet of saffron in my kitchen cupboard that is SCREAMING to me at this very moment! And wouldn’t you know, I just had a friend talk me into buying some basmati rice last weekend! Did you come raid my kitchen while I was at work the other day??
…..Yes. I did.
Seriously, the most simple of recipes are the most delicious! And it’s actually 5 ingredients….the main one is love. 😉
After hearing about this for so long, I absolutely am going to have to give it a try now! It sounds fan-freakin-tastic!!!
YES! And use the damn thighs 😉
Expect an epic email, my friend- Haven’t forgotten!
So, I just made this for my lunches this week. Now I know why you’ve been talking it up all this time…it is delicious!! I also love how simple it is and that it uses commonly on-hand ingredients, which is always a huge plus. Thanks to you and your mum for sharing this recipe – will definitely be a repeater. 🙂
And yes, I used thighs! Ever since I made the switch, I’ve never gone back to chix breasts – they just seem so dry and tasteless now.
Thanks so much, Mermaid- you know what is funny- we both made each others chicken based recipes haha!
Seriously, I think of chicken boobs as prison food.
IF ONLY YOU KNEW HOW MUCH I LOVE PERSIAN FOOD – OMG OMG OM GOMG OM GOMGHHDFIUgdiuasdhdiaeiu! I LOVE IT SO MUCH. BAH HA AH! Okay, I guess you know now, lol! So when you come to LA, we are not only going to eat at seafood buffets galore but we are also going to Persian Food Hop!!! I have lots and lots of places I can take youuuuuuuuu! 😀
Aaah the famous chicken! Which – repeat after me: I do not love more than Mum.
While I have full faith that the recipe is a winner, a sprinkle of magic (love) from Mum while she cooks is what I reckon takes it up 50 notches. So when you make it, it will not be *exactly* the same :tongue out:!
Chicken is my fave meat, but I refuse to cook it!
My Mum makes the best biryani – by what everyone says – which is a heavily complicated dish and if I’m correct cannot be made without saffron.
I don’t disagree with toy there- I can NEVER replicate her recipes but hey, when the craving strikes, I have a semi decent substitute.
Biriyani is delicious- you should steal the recipe from her 😉
Mmmm easy is always delicious and simple food with good ingredients is some of the best. Stir-fry or salads are my go-to for easy meals, tons of veggies, minimal work, and delicious no matter what you put in.
I’ve got a feeling we’ll be seeing a lot more of this chicken now that you can make it yourself (minus the beating of course!)
Haha thanks, Sarah! Although it won’t EVER come close to the way mum makes it, it provides a decent substitute! stir fries really are a perfect go to!
FINALLY. I’m gonna ask my mom to make this. Not because I’m a bad daughter (like you, a bad son), but because I’m afraid I will mishandle the precious saffron. I would be the one to accidentally drop half the jar of saffron into the pot.
Who is ever nice to you? Not me.
Geebuz, your mum will probably disown you for doing that…why is saffron so damn expensive!
You are as nice as wearing a T shirt when it’s snowing outside.
I think the only time I’ve ever had saffron was in paella. Other than that, I’ve never really had saffron-based dishes! I really love being exposed to other cultures, especially through food, so I’d love to try this. If I do I’ll definitely give you a shout-out! I love chicken but (confession) I’m terrible at cooking it myself. I’m really picky about meat so if I play around with raw meat too much I’ll make myself sick and can’t eat it for awhile. That leads me to being super high-maintenance and making Zain cook the chicken or only ordering it when we go out to eat. I wish I could be a huge meat eater who didn’t care where it came from but it’s just not in the cards for me haha.
Haha I guess we all have our downfalls 😉
OH saffron is the KEY spice in paella…enough saffron can make or break a paella!
That looks good!! The first time I bought saffron I about passed out with the price!!
How ridiculously expensive is it?! I will probably use the ‘fake’ saffron when I make it lol!
Tell Margie to get home from Uzbekistan so she can come deliver me some saffron! That shit is expensive. Better yet send me some tonight. I’ll throw it on some quinoa.
WAKE UP I have some blotching to do…
How dare you say she is from Uzbekistan. She is finding a new menopause buddy.
Blotching with you is the icing (made of almond meal and coconut milk) on the cake (made of air, barbells and raw cocoa).
You know what’s sad? I don’t think I’ve ever had saffron anything before. You know what’s even sadder? That you didn’t invite me over for dinner so that I could try it out. You’re lucky I had my mom’s sesame chicken stir fry to fall back on. That’s probably one of the dinners that my mom makes the most often for when I go over there, and I’m definitely not complaining — I love it. Even better as cold leftovers 😉
You’re always invited for dinner! Try saffron mixed with basmati rice- that is another way mum makes it, but instead of coconut milk, melt some butter. It is delicious!
Confession: I have never cooked with chicken thighs, simply because the name and idea of it kind of sketches me out. But this just migggght be the recipe to change that, given your mum’s first recipe (caramelized onion and eggplant dip) rocked my world!!
You need to try cooking with chicken thighs, Meg- they are so flavourful- so much more than chicken breasts!
Stoked you enjoyed it 🙂