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Saffron Chicken

A fragrant yogurt-marinated saffron chicken grilled to juicy perfection.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 12 servings

Ingredients

  • 3/4 teaspoon saffron divided (use 1/2 tsp in marinade and 1/4 tsp for brushing)
  • 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 black pepper
  • 3 1/2 pounds chicken a mix of thighs, drumsticks, and legs
  • 2 tablespoons butter melted

Instructions

  • Place 1/2 teaspoon of the saffron in a small bowl with the warm water and let it steep for 5 minutes.
  • In a large bowl, whisk the soaked saffron and water into the yogurt, then add the minced garlic, lemon juice, salt, and pepper until combined.
  • Add the chicken pieces to the marinade and toss thoroughly so each piece is well coated.
  • Cover and refrigerate the chicken for at least 30 minutes or up to overnight.
  • Preheat a grill to medium-high heat and oil the grates to prevent sticking.
  • Shake off excess marinade from the chicken, place pieces on the hot grill, and cook 15 minutes total, turning once or twice, until an instant-read thermometer registers 165°F (74°C).
  • While the chicken cooks, whisk the remaining 1/4 teaspoon saffron into the melted butter.
  • When the chicken is done, brush the saffron butter over the pieces and serve.

Equipment

  • Large Bowl
  • Measuring Spoons
  • Measuring cup
  • Grill
  • Basting Brush
  • Whisk
  • Refrigerator

Notes

  • Marinate at least 30 minutes for best flavor.
  • Refrigerate any unused raw marinade separately from cooked chicken.
  • Use a thermometer to ensure chicken reaches 165°F.
  • Steeping saffron in warm water releases more color and flavor.