Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Grilled Chicken with Saffron
Serves 8

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From The Barbecue! Bible

For the chicken and marinade:
1/2 teaspoon saffron threads
1 tablespoon warm water
1 1/2 cups plain whole-milk yogurt
1 large onion, finely chopped (about 2 cups)
1/2 cup fresh lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 chickens (3 1/2 to 4 pounds each), each cut into 8 pieces
For basting mixture:
1/4 teaspoon saffron threads
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1. Prepare the marinade. Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minute, then stir in the yogurt, onion, lemon juice, salt, and pepper.
2. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl or baking dish and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator for 24 hours, turning pieces occasionally.
3. Preheat the grill, using the two-tiered method. In the chapter "A Crash Course in Grilling and Barbecuing" Raichlen explains this method. So I am "pasting" it in here: " When direct grilling over charcoal, I like to use the two-tier method: Spread one third of the coals in a single layer over one side (one half) of the grill, the other two thirds on the other side. Leave a small side portion of the grill free of coals. This arrangement gives you a super-hot heat source for searing, a moderately hot heat source for cooking, and a warm spot for keeping cooked foods warm. You control the heat by moving the food from one side to the other."
4. Prepare the basting mixture. Place the saffron in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the lemon juice and let stand for 5 minutes. Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the saffron mixture.
5. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange, skin side down, on the grate over the hotter section of the grill. Cook until the skin starts to brown, 3 to 5 minutes. Move the pieces to the cooler section of the grill and continue grilling until the skin is thoroughly browned, 5 to 7 minutes more. Watch carefully and use tongs to move the pieces away from flare-ups.
6. Turn the pieces and move them back to the hotter section of the grill. Brown the second side well (3 to 5 minutes), then move the pieces back to the cooler side of the grill to finish cooking. The total cooking time will be 16 to 24 minutes. Brush the pieces once or twice as they cook with the basting mixture, watching them to see that they don't burn. Season with salt and pepper.
7. Transfer the chicken pieces to serving plates or a platter and serve.