Saffron Chicken
This moist chicken is laced with a sweet/savory, saffron infused yogurt marinade. It’s my spin on the Persian Joojeh kebab and, grilled or baked, it’s as easy as it is delicious.
This dish is reminiscent of the Joojeh kebab. The Joojeh (meaning “young chicken”) kebab is a cherished Persian dish featuring marinated cubes of chicken that are skewered and grilled over charcoal. There’s a tremendous amount of flavor thanks to the savory marinade and grilling process. The kebabs are often served with bread, rice, and/or grilled vegetables. Yes, kebabs are fabulous, but cooking the chicken in whole pieces (as I’ve done below) is a great time-saver. If you want to use bone-in chicken, simply add a few minutes to the cooking time. Pro tip: Marinate your chicken overnight for the best flavor.
This chicken gets its golden color from saffron. Persian cuisine frequently incorporates saffron, and it’s commonly used in rice dishes and marinades. What does saffron taste like? It’s earthy and sweet, with delicate floral and honey notes, making it an excellent partner for chicken.
In the recipe below, I’ve given you a range for the amount of saffron you use. Why? Because saffron can be pricey! Use the amount you want; the flavor will still be fabulous.
Note: I’ve been able to find good-quality saffron on Amazon, so you can consider that. Pro tip: Make sure to “bloom” your saffron before using it; that means soaking the ground strands in hot water for 5 minutes. Blooming the saffron yields the most flavor.
You can cook this chicken indoors or out, and even in the oven. I cooked my chicken on an indoor grill pan using the Gourmia Multi-Use Contact Grill & Panini. It was quick, easy, and clean-up was a breeze. You can also cook the chicken outdoors, on a stove-top grill pan, or in the oven. When using the oven, transfer the chicken to a parchment-lined baking sheet and bake at 400 degrees for 20 to 25 minutes, until cooked through (165 degrees).
Saffron Chicken
Ingredients
- 1/2 to 1 teaspoon saffron strands, 1 teaspoon will impart more flavor
- 1 cup plain yogurt, preferably full fat
- 1 small yellow onion, thinly sliced or grated (grated will impart more flavor)
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, or chicken thighs
Instructions
- Using a mortar and pestle, smash the saffron into a powder. If you don’t have a mortar and pestle, use the back of a small spoon. Transfer the ground saffron to a small bowl and add 2 tablespoons of hot water. Let sit (to bloom) for 5 minutes.
- Transfer the saffron to a medium bowl and add the yogurt, onion, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pat the chicken dry and add it to the yogurt mixture. Stir to coat. Cover and refrigerate for 12 to 24 hours.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Preheat an outdoor grill, stovetop grill pan, or the oven to 400 degrees.
- Grill the chicken for 5 to 6 minutes per side, until cooked through (165 degrees on a meat thermometer). Chicken thighs may take slightly longer. You can also bake the chicken on a baking sheet in a 400 degree oven for 20 to 25 minutes.