Saffron Chicken
This Saffron Chicken is a vibrant, aromatic dish that will impress your family and guests!
Servings: 4 servings
Ingredients
For the Marinade:
- 3/4 teaspoon saffron divided
- 1 tablespoon warm water
- 1 cup plain yogurt or Greek yogurt
- 2 cloves garlic minced
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 1/2 pounds chicken a mix of thighs, drumsticks, and legs
- 2 tablespoons butter melted
Instructions
Instructions
- Step 1: Prepare the Saffron - Place 1/4 teaspoon of saffron in a small bowl and add the warm water. Allow it to steep for about 10 minutes.
- Step 2: Make the Marinade - In a large mixing bowl, combine the yogurt, minced garlic, lemon juice, salt, pepper, melted butter, and the saffron-infused water. Whisk until well combined.
- Step 3: Marinate the Chicken - Place the chicken pieces in a large resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or ideally overnight.
- Step 4: Preheat the Oven or Grill - If you’re using an oven, preheat it to 400°F (200°C). If grilling, prepare your grill for medium-high heat.
- Step 5: Cook the Chicken - Remove the chicken from the marinade, allowing excess to drip off. Arrange the chicken on a baking sheet or grill. Cook for 35-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Step 6: Serve and Enjoy - Once cooked, let the chicken rest for a few minutes. Serve it hot, garnished with fresh herbs or lemon wedges.
Equipment
- Mixing Bowl
- Whisk or Fork
- Measuring cups and spoons
- Large resealable plastic bag or dish
- Oven or grill
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- You can freeze marinated chicken for up to 3 months.
- Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes.