Persian Chicken
Elevate your dinner game with this vibrant and flavor-packed Persian Chicken recipe, a true celebration of Middle Eastern cuisine. Succulent chicken pieces are marinated in a luxurious blend of Greek yogurt, citrus juices, aromatic saffron, and warm spices like turmeric and cumin, creating an irresistibly tender and juicy dish. Perfect for grilling, these golden-hued skewers offer a delightful char that complements their rich, tangy flavor profile. Ready in under an hour (excluding marination), Persian Chicken is a versatile option for weeknight dinners or special gatherings. Serve with saffron rice, grilled vegetables, or a crisp salad for an authentic and satisfying meal. Let the harmony of bold spices and bright citrus transport you to the heart of Persian culinary traditions!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 0.5 cups plain Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 0.5 teaspoons saffron threads
- 2 tablespoons hot water
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoons ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 metal or wooden skewers
Instructions
Start by blooming the saffron. In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it steep for 5 minutes to release its vibrant color and aroma.
Cut the chicken into bite-sized pieces (about 2-inch chunks) and set aside in a large mixing bowl.
In a separate bowl, whisk together the Greek yogurt, lemon juice, lime juice, olive oil, bloomed saffron (including the saffron water), thinly sliced onion, minced garlic, ground turmeric, ground cumin, salt, and black pepper.
Pour the marinade over the chicken pieces, ensuring they are all fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for optimal flavor.
If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
Thread the marinated chicken pieces onto the skewers, ensuring even spacing for even cooking.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken skewers for 4-5 minutes per side, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature should reach 165°F (74°C).
Remove the skewers from the grill and let the chicken rest for about 5 minutes before serving.
Serve the Persian Chicken skewers with saffron rice, grilled vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.9 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2446 mg | 52% | |
*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.
