Persian-Grilled Chicken

In keeping with the Middle Eastern Palooza going on in the world during the past half year, I thought it appropriate to cook with some flavors from that region.
This one’s a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing.
Perfect for a barbecue.

1 cup plain yogurt
1/4 cup extra virgin olive oil
4 fat cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
1/2 teaspoon roasted coriander powder
1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts

Mix marinade ingredients together then, submerge the chicken in it. Refrigerate and marinade for 1-3 hours. Grill until cooked through and slightly charred.

Tags: virgin olive oil, yogurt/olive oil

Jennifer Brulé is a classically trained chef, food writer and recipe developer. She has been a regular columnist for the daily newspapers along the east coast, as well as freelancing for Cooking Light ...read more

Comments

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