Categories: Grilling

Ingredients

• 3/4 tsp. saffron, divided
• 1 tbsp. warm water
• 1 cup Greek yogurt
• 1 medium onion, finely chopped
• 1/2 cup lemon juice
• 1 tsp. sea salt
• 1 tsp. black pepper
• 3 1/2 lbs. bone-in, skin-on chicken pieces
• 2 tbsp. unsalted butter
• Cilantro or dill sprigs, for garnish

Directions

1. Combine 1/2 tsp. saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.

2. If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times.

3. When ready to cook, build a medium-hot, multi-zone fire.

4. Remove the chicken from the marinade and drain well. (Discard the marinade).

5. Oil the grill rack. Grill the chicken, turning once or twice, until browned and it reaches 165, 16-24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.

6. Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 tsp. saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.

7. Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro or dill.

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