Categories: Grilling
Ingredients
- 3/4 tsp. saffron, divided
- 1 tbsp. warm water
- 1 cup Greek yogurt
- 1 medium onion, finely chopped
- 1/2 cup lemon juice
- 1 tsp. sea salt
- 1 tsp. black pepper
- 3 1/2 lbs. bone-in, skin-on chicken pieces
- 2 tbsp. unsalted butter
- Cilantro or dill sprigs, for garnish
Directions
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Combine 1/2 tsp. saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
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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.
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When ready to cook, build a medium-hot, multi-zone fire.
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Remove the chicken from the marinade and drain well. (Discard the marinade).
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Oil the grill rack. Grill the chicken, turning once or twice, until browned and it reaches 165, 16-24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.
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Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 tsp. saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.
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Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro or dill.