Saffron Chicken Juicy Tender

Love grilling chicken recipes? Try my grilled chicken drumsticks, grilled chicken tenders, and Huli Huli chicken next. If you’ve always wanted to cook with saffron, now’s your chance with my mom’s classic saffron chicken. While it may not be the cheapest spice, a little goes a LONG way and infuses the chicken with a uniquely floral, almost sweet flavor. The color is gorgeous, and the grill method gives the meat the perfect char while keeping the center oh-so juicy.

Why I love this recipe

It’s fast. The chicken cooks quickly, and if you marinate it ahead of time, the whole dish is ready in under 20 minutes. High protein and healthy. There’s minimal added oil, and the Greek yogurt adds a healthy dose of protein. Versatile. Serve it with any side and enjoy the leftovers as sandwiches or wraps all week long. It LOOKS fancy. Make this for date night or when you’re hosting, and everyone will be impressed. Only you will know how easy it actually was! Two bonus cooking methods! While I’m a sucker for the grill, I also went ahead and tested the stovetop and oven methods as well, just in case.

Ingredients needed

Saffron. The starring ingredient! It’s sold as dried saffron threads, and you only need a very small amount. When added to the chicken, it’ll get a gorgeous golden color and add a floral, earthy, slightly sweet flavor. Chicken. I prefer using a mix of chicken cuts for this recipe, including skin-on chicken thighs, drumsticks, and legs. However, you can use only chicken breasts if you prefer. Greek yogurt. To marinade the chicken. Garlic. For this recipe, I strongly prefer fresh garlic. Lemon juice. To tenderize the chicken and add essential acidity. Unsalted butter. To infuse with the saffron and brush over the grilled chicken. Warm water. To ‘bloom’ the saffron so it releases its color. Salt and black pepper. To taste. Cilantro. To garnish. Parsley will also work.

How to make saffron chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Just made this for dinner last week, and it is a keeper! Definitely dinner rotation material for sure” – Ally

Arman’s recipe tips

If you’d rather not use saffron, use ½ tablespoon of turmeric. The flavor won’t be quite the same, but you’ll get that beautiful color. Make mini kebabs on skewers. Cut the chicken into even pieces and thread them onto skewers. Don’t cook on high heat. Grilling chicken on high heat will burn it on the outside while leaving it raw inside. Cooking the chicken on medium heat allows you to achieve a safe internal temperature and an all-over golden look. Use leftover marinade as a sauce. The unused yogurt marinade can also be served as a sauce for the cooked chicken. If you go this route, I like to stir in a little cilantro to make a cilantro yogurt sauce.

Storage instructions

To store: Store leftover saffron chicken in the fridge in an airtight container. The grilled chicken lasts up to 2 days in the fridge. Oven method: Preheat the oven to 180C/350F. Place the marinated chicken on a baking sheet lined with parchment paper and bake for 30 minutes, flipping halfway through. Skillet method: Oil a large cast iron skillet or grill pan and place over medium-high heat. Add the marinated chicken and cook for 8-9 minutes, flipping halfway through. To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months. Reheating: Reheat leftovers in a covered pan over medium heat, flipping the pieces a few times to get them evenly heated. You can also reheat the chicken in the oven or in the microwave.