Grilled Persian Chicken Breasts
Transform your dinner routine with these juicy and flavorful Grilled Persian Chicken Breasts, a vibrant and aromatic dish inspired by classic Persian cuisine. Marinated in a rich blend of creamy Greek yogurt, zesty lemon juice, and fragrant spices like turmeric, cumin, and cinnamon, these chicken breasts are infused with layers of irresistible flavor. For a luxurious touch, optional saffron threads add a hint of floral warmth and golden hue. Perfectly grilled to tender perfection with a slightly charred finish, this dish is as visually stunning as it is delicious. Serve it with a sprinkle of fresh herbs and a squeeze of lemon for a dish that’s both elegant and easy to prepare. Whether you're hosting a summer barbecue or looking for a unique weeknight meal, this Persian-inspired chicken is sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 small grated onion
- 3 cloves garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon saffron threads (optional)
- 2 tablespoons warm water (if using saffron)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
If using saffron, steep the saffron threads in 2 tablespoons of warm water for 5-10 minutes to release its flavor and color.
In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated onion, minced garlic, ground turmeric, ground cumin, paprika, ground cinnamon, salt, and black pepper. If prepared, add the saffron water.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 6 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden and slightly charred.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish the chicken with chopped parsley or cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.1 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
