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Saffron Chicken

Saffron Chicken

Indulge in the rich flavors of Saffron Chicken, an easy weeknight dinner that will leave you craving more. This dish combines tender, marinated chicken with the distinct taste of saffron, creating a vibrant and aromatic meal that's perfect for any occasion. Gather your loved ones and savor every bite tonight!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ teaspoon saffron
  • 1 tablespoon warm water
  • 1 cup plain yogurt or Greek yogurt
  • 2 cloves garlic minced
  • ½ cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 ½ pounds chicken a mix of thighs, drumsticks, and legs
  • 2 tablespoons butter melted

Equipment

  • Whisk
  • Mixing Bowl

Method
 

  1. In a large bowl, combine ½ teaspoon of the saffron with warm water. Let it stand for 5 minutes.
  2. Add in the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined.
  3. Add the chicken and mix very well, until all the chicken is well coated.
  4. Cover and refrigerate for at least 30 minutes, or overnight, if possible.
  5. Preheat a hot grill to medium heat and grease generously.
  6. 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 165°F.
  7. Once the chicken is grilled, whisk together the melted butter with the remaining ¼ teaspoon of saffron. Brush over the grilled chicken pieces.

Notes

  • Storage: Store leftover Saffron Chicken in the fridge in an airtight container. The grilled chicken lasts up to 2 days in the fridge.
  • Freezing: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.
  • Reheating: 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.