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.

Course Main Course

Cuisine American, Persian

Diet Gluten Free

Keyword easy chicken recipe, saffron

Prep Time 15

Cook Time 20

Marinating Time 12

Total Time 12 35

Servings

Calories 246kcal

Author Robin Miller

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.

Nutrition