Saffron-Grilled Chicken

Name: Saffron-Grilled Chicken
Prep time: 4 h
Cook time: 12 min
Total time: 4 h 12 min
Yield: Serves 4 to 8
Cuisine: United States
Ingredients: Black pepper, to taste; Parsley sprigs, for garnish; 2 tablespoons lemon juice; 2 tablespoons chopped fresh flat-leaf parsley; Lemon wedges Sliced red onion; 2 chickens (3½ to 4 pounds each); ½ teaspoon saffron threads; 1 tablespoon hot water; ⅔ cup lemon juice; ⅔ cup plain yogurt or sour cream; ⅔ cup extra-virgin olive oil; ½ teaspoon ground turmeric (optional); 1 large onion, thinly sliced crosswise; ¼ teaspoon saffron threads; 4 tablespoons (½ stick) butter; ¼ cup packed finely chopped fresh flat-leaf parsley; 1 tablespoon peeled, finely chopped fresh ginger; 1 tablespoon coarse salt; 1½ teaspoons black pepper

Preparation info

Serves
4 to 8

Difficulty
Medium
Ready in
4 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For The Chicken and Marinade

2 chickens (3½ to 4 pounds each)
½ teaspoon saffron threads

Americas
United States
Main course
Gluten-free

Method

Remove the packets of giblets in the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Cut each chicken into 10 piece