Grilled to perfection, this saffron chicken is the juiciest chicken you will eat. Deceptively easy to make, serve it with a delicious green sauce for the ultimate dinner.
We love cooking with chicken.
It’s versatile, affordable, and pretty much a blank canvas. Some of our favorite chicken recipes include Tuscan chicken, baked chicken legs, Peruvian chicken, and this gorgeous chicken with saffron.
Why this recipe works
- Takes 20 minutes to cook. Marinate the chicken a few hours in advance and this takes barely any time to cook!
- High-protein and healthy. Grilling chicken is one of the healthiest and most delicious ways to cook it. The addition of Greek yogurt adds extra protein, too!
- Pairs with a range of dishes. This is a very versatile dish. You can serve it with rice, roasted vegetables, fresh salads, and pasta, as well as use it to make sandwiches and wraps.
What I love about this saffron-marinated chicken is just how fancy it tastes! Honestly, this is the kind of chicken dish I’d expect at restaurants!
Besides the saffron and chicken, there really isn’t much else that goes into this recipe. Here is what you’ll need:
- Saffron. Saffron is the main ingredient of this dish. It is very mild yet fragrant. I use saffron threads for this grilled chicken recipe to give the chicken an appetizing golden look and a delicate floral aroma.
- Chicken. I prefer using a mix of different chicken cuts for this recipe, including skin-on thighs, drumsticks, and legs. Feel free to solely use chicken breasts.
- Yogurt. The yogurt-based marinade tenderizes the chicken gently and effectively. Yogurt also gives the chicken a nice tangy flavor.
- Garlic. Using garlic to add extra flavor to chicken is always a good idea. Use fresh minced garlic in the yogurt marinade.
- Lemon juice. Use freshly squeezed lemon juice to further tenderize the chicken and make it flavorful.
- Butter. Saffron-flavored melted butter to make the grilled chicken extra juicy.
- Water. You will need warm water to steep the saffron.
- Salt and pepper. To taste.
- Cilantro. Chopped cilantro to sprinkle over the chicken before serving it.
How to make saffron chicken
Simple is an understatement for this recipe. Besides marinating the chicken, there isn’t very much hands-on time whatsoever.
Step 1- Steep the saffron
Combine ½ teaspoon of saffron with a tablespoon of warm water and let it steep for 10 minutes.
Step 2 – Marinate the chicken
For the marinade combine the yogurt, minced garlic, lemon juice, and salt and pepper to the steeped saffron.
Add this mixture to the chicken pieces and mix well. Cover and refrigerate overnight giving the chicken a good mix several times.
Step 3 – Grill the chicken
Preheat the grill to medium heat and grease it generously. Remove the excess marinade from the chicken pieces and place them on the grill.
Cook for 15 to 20 minutes. Flip the chicken a few times to get it evenly charred on all sides or until the internal temperature of the chicken reaches 165 degrees.
Step 4 – Brush with saffron butter and serve
Whisk melted butter with the remaining saffron. Brush it on the grilled chicken pieces while they are hot. Sprinkle with chopped cilantro and serve.
Tips to make the best recipe
- Make mini kebabs on skewers. Cut the chicken into even pieces and thread them onto skewers.
- Use high-quality saffron. Only high-quality saffron threads will provide the color, aroma, and subtle floral flavor that makes this dish unique.
- 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 saffron chicken that is already cooked.
- 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.
- To reheat: 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.
More chicken recipes to try
- Air fryer chicken breast
- Butter chicken
- Garlic parmesan wings
- Stuffed chicken breast
- Black pepper chicken
- Tandoori chicken
Frequently asked questions
You can use saffron threads for cooking so long as you steep them in a warm liquid. Steeping saffron threads in warm water, milk, or white wine is essential for drawing out their color and flavor and making a dish that has a distinct saffron aroma.
Saffron Chicken | Cooks In Just 20 Minutes
- 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.
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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 🙂
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!
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).
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!
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!
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.
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!
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 😉
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! 😀
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.
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. 😉