Persian Grilled Chicken

Name: Persian Grilled Chicken
Prep time: 50 min
Cook time: 12 h
Total time: 12 h 50 min
Cuisine: Middle Eastern
Ingredients: ¾teaspoon saffron, divided; 1tablespoon warm water; 1cup whole-milk plain yogurt; 1medium onion, finely chopped; ½cup lemon juice; 1teaspoon sea salt; 1teaspoon ground pepper; 3½pounds bone-in, skin-on chicken pieces; 2tablespoons unsalted butter; Cilantro dill sprigs for garnish

7 steps

Prep:50minCook:12h

This easy grilled chicken recipe owes its tenderness to an overnight soak in a yogurt-lemon juice marinade and its soulful flavor to saffron and onion. A healthy drizzle of saffron-infused butter before serving adds an extra layer of richness. Serve with aromatic rice with pistachios and torshi, Central Asian pickles available at Persian and Middle Eastern grocery stores.

Updated at: Thu, 17 Aug 2023 02:45:50 GMT

Nutrition balance score

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Ingredients

6 servings

¾ teaspoonsaffron

divided

1 tablespoonwater

warm

1 cupwhole-milk plain yogurt

1onion

medium, finely chopped

½ cuplemon juice

1 teaspoonsea salt

1 teaspoonground pepper

3.5 poundschicken pieces

bone-in, skin-on

2 tablespoonsunsalted butter

Cilantro dill sprigs

for garnish

Instructions

Step 1

Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.

Step 2

If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.

Step 3

When ready to cook, build a medium-hot, multi-zone fire or preheat one section of a gas grill to medium.

Step 4

Remove the chicken from the marinade and drain well. (Discard the marinade.)

Step 5

Oil the grill rack. Grill the chicken, turning once or twice, until browned and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.

Step 6

Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 teaspoon saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.

Step 7

Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.