Persian Grilled Chicken
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.Advertisement
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.
When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
Remove the chicken from the marinade and drain well. (Discard the marinade.)
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 degrees F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.
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.
Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.
To make ahead: Marinate chicken (Steps 1-2) for up to 24 hours.
Tips: To prepare for multi-zone cooking in a charcoal grill, light coals and let them burn down until they're glowing red. Rake out the coals so you have a hot zone (double layer of coals), a medium zone (single layer of coals) and a coal-free safety zone. For gas, if you have three or more burners, set one or two burners on high; one or two burners on medium; and leave one or two burners off for the safety zone.
6 medium-fat protein, 1 fat