Authentic Persian Saffron Honey Chicken
This easy 45-minute Persian-inspired recipe features tender, flavorful chicken with a beautiful golden hue. Marinated in a luxurious blend of yogurt, lemon, and aromatic saffron, then grilled to perfection, it offers a delightful balance of sweet, savory, and tangy notes. A perfect, quick weeknight dinner solution.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup plain full-fat yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon saffron threads, bloomed in 2 tablespoons hot water
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey (optional, for glaze)
- Fresh parsley or cilantro, chopped (for garnish, optional)
Instructions
- Cut chicken into bite-sized pieces if using breasts, or leave thighs whole.
- In a medium bowl, whisk together the yogurt, lemon juice, olive oil, bloomed saffron (including the water), turmeric, cumin, salt, and pepper.
- Add the chicken to the marinade, ensuring all pieces are well-coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your grill to medium-high heat.
- Remove chicken from marinade, letting excess drip off. Discard any remaining marinade.
- Thread chicken onto skewers if desired, or place directly on the grill grates.
- Grill for 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. If using honey, brush it on during the last few minutes of grilling to prevent burning.
- Remove from grill and let rest for a few minutes.
- Garnish with fresh parsley or cilantro, if desired, and serve immediately.
Notes
For best results, marinate the chicken overnight.
If you don't have a grill, you can pan-sear the chicken in a hot skillet with a little olive oil.
Ensure saffron is bloomed properly by steeping threads in hot water for at least 10 minutes.
Serve with Persian rice, a salad, or grilled vegetables.
If you don't have a grill, you can pan-sear the chicken in a hot skillet with a little olive oil.
Ensure saffron is bloomed properly by steeping threads in hot water for at least 10 minutes.
Serve with Persian rice, a salad, or grilled vegetables.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 120mgSodium: 450mgFiber: 1gSugar: 12g
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