Persian Grilled Chicken With Saffron

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces
• 1/2 teaspoon saffron
• 1 tablespoon warm water
• 1 1/2 cups plain yogurt, from whole milk
• 1/2 cup lemon juice
• 1 large onion, finely chopped, about 2 cups
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon saffron
• 6 tablespoons salted butter

Recipe

• 1 wash chicken and blot dry; cut off any lumps of fat.
• 2 for the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
• 3 add the warm water and allow it to sit 5 minutes.
• 4 stir in the yogurt, lemon juice, onion, salt and pepper.
• 5 add the chicken and refrigerate, covered, overnight or at least 6 hours.
• 6 for the basting, warm the lemon juice over low heat in a small pot.
• 7 pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
• 8 after 5 minutes, add the butter and gently warm the mixture until it is melted.
• 9 when ready to cook, start grill and when goals are , grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
• 10 move the chicken around on the grill to avoid burning it.
• 11 season with salt and pepper.
• 12 when cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
• 13 serve immediately.