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

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.
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

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.

Nutrition