Persian Grilled Chicken
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.
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Recipe Summary
Ingredients
Directions
Tips
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.
Nutrition Facts
6 medium-fat protein, 1 fat