Saffron Chicken

My saffron chicken recipe combines tender chicken pieces with the subtle floral flavor of saffron to make a gorgeous weeknight dinner. Grill, oven, and stovetop methods included!

Course Main Course

Cuisine American, Persian

Prep Time 5

Cook Time 15

Marinating time 30

Total Time 20

Servings servings

Calories 226kcal

Author Arman Liew

Ingredients

3/4 teaspoon saffron divided
1 tablespoon warm water
1 cup plain yogurt or Greek yogurt
2 cloves garlic minced
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon pepper
3 1/2 pounds chicken a mix of thighs, drumsticks, and legs
2 tablespoons butter melted

Instructions

In a large bowl, combine ½ teaspoon of the saffron with warm water. Let it stand for 5 minutes. The saffron water should turn a deep golden-orange color and smell intensly floral.
Add in the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined. The marinade should be thick, creamy, and evenly tinted yellow from the saffron.
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. The chicken should be deeply golden on the outside and juicy in the center.
Once the chicken is grilled, whisk together the melted butter with the remaining ¼ teaspoon of saffron. Brush over the grilled chicken pieces. Let the chicken sit for 5 minutes before serving.

Notes

TO STORE: Put leftover saffron chicken in an airtight container in the fridge. The grilled chicken lasts up to 2 days in the fridge.

TO REHEAT: I prefer reheating the chicken in a covered skillet over medium heat with a tablespoon of water, turning the pieces occasionally until warmed through. You can also reheat in a 350°F oven for about 10 minutes, which helps crisp the skin back up.

TO FREEZE: Place the cooked, cooled chicken in a shallow container and freeze for up to 6 months. Let it thaw overnight in the fridge.

Nutrition