Persian Grilled Chicken With Saffron Recipe

Name: Persian Grilled Chicken With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces; ½ teaspoon saffron; 1 tablespoon warm water; 1 ½ cups plain yogurt, from whole milk; ½ cup lemon juice; 1 large onion, finely chopped, about 2 cups; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1 tablespoon fresh lemon juice; ½ teaspoon saffron; 6 tablespoons salted butter

Servings: persons

2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces
½ teaspoon saffron
1 tablespoon warm water
1 ½ cups plain yogurt, from whole milk
½ cup lemon juice
1 large onion, finely chopped, about 2 cups
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon saffron
6 tablespoons salted butter

1
Wash chicken and blot dry; cut off any lumps of fat.
2
For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
3
Add the warm water and allow it to sit 5 minutes.
4
Stir in the yogurt, lemon juice, onion, salt and pepper.
5
Add the chicken and refrigerate, covered, overnight or at least 6 hours.
6
For the basting, warm the lemon juice over low heat in a small pot.
7
Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
8
After 5 minutes, add the butter and gently warm the mixture until it is melted.
9
When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
10
Move the chicken around on the grill to avoid burning it.
11
Season with salt and pepper.
12
When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
13
Serve immediately.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces, ½ teaspoon saffron, 1 tablespoon warm water, 1 ½ cups plain yogurt, from whole milk, and more.

Yes, Persian Grilled Chicken With Saffron falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Grilled Chicken With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions