Saffron Thai Grilled Chicken Recipes

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SAFFRON THAI GRILLED CHICKEN



Saffron Thai Grilled Chicken image

Provided by Molly O'Neill

Categories     lunch, project, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 11

2 whole boneless, skinless chicken breasts, split
1 tablespoon white peppercorns
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon New Mexico Chili powder
1 teaspoon turmeric
1 tablespoon sea salt
6 to 7 cloves garlic, peeled and minced
1/4 cup cilantro leaves and stems, finely chopped
1 cup unsweetened coconut milk
2 tablespoons vegetable oil

Steps:

  • Poke holes in the chicken with the tines of a fork and set aside.
  • Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
  • Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 489 milligrams, Sugar 0 grams, TransFat 0 grams

THAI MUSLIM-STYLE GRILLED CHICKEN



Thai Muslim-Style Grilled Chicken image

This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Coriander     Cumin     Cardamom     Pineapple     Vinegar     Jalapeño     Pepper     Saffron     Rice

Yield 4 servings

Number Of Ingredients 30

Marinade
1 3½-4-lb. whole chicken
3 tsp. white or black peppercorns
6 garlic cloves
2 cilantro roots, chopped, or 2 Tbsp. (heaping) finely chopped cilantro stems
3 Tbsp. (packed) light brown sugar
2 Tbsp. fish sauce
4 tsp. ground turmeric
1 Tbsp. kosher salt
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cardamom
Sauce
½ cup (packed) chopped fresh ripe pineapple
¼ cup distilled white vinegar or apple cider vinegar
6 large garlic cloves, finely chopped
3 red jalapeños or serrano chiles, seeds removed, finely chopped
¼ cup granulated sugar
1 tsp. kosher salt
½ tsp. freshly ground white pepper
Chicken and assembly
1 tsp. (lightly packed) saffron threads or 1 tsp. ground turmeric
2 tsp. granulated sugar
1 tsp. kosher salt
⅓ cup virgin coconut oil
Vegetable oil (for grill; optional)
1 Tbsp. coarsely chopped cilantro
Cooked jasmine rice, coconut rice, or sticky rice (for serving)
Special equipment
A spice mill or a mortar and pestle

Steps:

  • Marinade
  • Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
  • Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
  • Let chicken sit at room temperature 1 hour before grilling or baking.
  • Sauce
  • Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
  • Chicken and assembly
  • Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
  • If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
  • Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
  • If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
  • Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
  • Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
  • Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
  • Cook's Note
  • If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.

GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 35m

Yield 4

Number Of Ingredients 9

PAM® Grilling Spray
½ cup La Choy® Teriyaki Stir-Fry Sauce and Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
½ medium red onion, cut into 1-inch pieces
8 (6 inch) bamboo skewers
2 (8.5 ounce) packages UNCLE BEN'S® READY RICE® Jasmine

Steps:

  • Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  • Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
  • Heat rice according to package directions. Serve kabobs with rice.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 54.9 g, Cholesterol 64.6 mg, Fat 5.1 g, Fiber 2.1 g, Protein 31.7 g, SaturatedFat 0.8 g, Sodium 2111.1 mg, Sugar 7.4 g

GRILLED CHICKEN WITH SAFFRON



Grilled Chicken With Saffron image

Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.

Provided by diner524

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 teaspoon saffron thread
1 tablespoon warm water
1 1/2 cups plain yogurt (whole-milk)
1 large onion, finely chopped (about 2 cups)
1/2 cup fresh lemon juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 lbs chicken pieces (8 pieces)
1/4 teaspoon saffron thread
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter

Steps:

  • 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 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
  • Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
  • Preheat the grill, medium in one are and high heat in another area.
  • Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
  • Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.

Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8

GRILLED CHICKEN WITH SAFFRON / JOOJEH KEBAB



Grilled Chicken With Saffron / Joojeh Kebab image

Number Of Ingredients 13

FOR THE CHICKEN AND MARINADE:
1/4 teaspoon saffron threads
1 tablespoon water, warm
1 1/2 cups plain yogurt, whole-milk
1 onion, large, finely chopped (about 2 cups)
1/2 cup lemon juice, fresh
2 teaspoons salt
1 teaspoon black pepper, freshly ground
2 chicken (3 1/2 to 4 pounds each), each cut into 8 pieces
FOR THE BASTING MIXTURE:
1/4 teaspoon saffron threads
1 tablespoon lemon juice, fresh
3 tablespoons butter, unsalted

Steps:

  • 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 minutes, 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 very 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 the pieces occasionally.3. Preheat the grill, using the two-tiered method.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. 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.6. Transfer the chicken pieces to serving plates or a platter and serve.Serves 8

Nutrition Facts : Nutritional Facts Serves

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN



Bessy's Zesty Grilled Garlic-Herb Chicken image

Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.

Provided by Mildred Smith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
½ cup white sugar
½ tablespoon honey
½ teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon dried parsley
1 pinch dried sage

Steps:

  • Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
  • Preheat the grill for medium heat.
  • Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g

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From eatingwell.com


SAFFRON-MARINATED CHICKEN SKEWERS (KESARI MALAI TIKKA ...
2022-04-26 Global Healthy Favorite Ingredients Holidays and Occasions Quick and Easy Convenience Recipes BBQ and Grilling How Extra Crispy News Close Profile Menu Your Profile Your Profile Account Register Recipe Box this link opens new tab Newsletters...
From myrecipes-site.netlify.app


GRILLED CHICKEN WITH SAFFRON RECIPE - WEBETUTORIAL
The ingredients or substance mixture for grilled chicken with saffron recipe that are useful to cook such type of recipes are: Saffron Thread; Warm Water; Plain Yogurt; Onion; Fresh Lemon Juice; Salt; Fresh Ground Black Pepper; Chicken Pieces; Unsalted Butter ; Grilled chicken with saffron may come into the below tags or occasion, in which you are looking to create grilled …
From webetutorial.com


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