Saffron Chicken

My saffron chicken recipe combines tender chicken pieces with the subtle floral flavor of saffron to make a FAST weeknight dinner. Grill, oven, and stovetop methods included!

If you’ve always wanted to cook with saffron, now’s your chance with my mom’s classic saffron chicken.

While it may not be the cheapest spice, a little goes a LONG way and infuses the chicken with a uniquely floral, almost sweet flavor. The color is gorgeous, and the grill method gives the meat the perfect char while keeping the center oh-so juicy. Table of Contents

Why I love this recipe
Ingredients needed
How to make saffron chicken
Alternative cooking methods
Arman’s recipe tips
Storage instructions
Frequently asked questions
What to serve with this dish
Saffron Chicken (Recipe Card)

Why I love this recipe

It’s fast. The chicken cooks quickly, and if you marinate it ahead of time, the whole dish is ready in under 20 minutes.
High protein and healthy. There’s minimal added oil, and the Greek yogurt adds a healthy dose of protein.
Versatile. Serve it with any side and enjoy the leftovers as sandwiches or wraps all week long.
It LOOKS fancy. Make this for date night or when you’re hosting, and everyone will be impressed. Only you will know how easy it actually was!
Two bonus cooking methods! While I’m a sucker for the grill, I also went ahead and tested the stovetop and oven methods as well, just in case.

★★★★★ REVIEW

“Just made this for dinner last week, and it is a keeper! Definitely dinner rotation material for sure” – Ally

Ingredients needed

Saffron. The starring ingredient! It’s sold as dried saffron threads, and you only need a very small amount. When added to the chicken, it’ll get a gorgeous golden color and add a floral, earthy, slightly sweet flavor.
Chicken. I prefer using a mix of chicken cuts for this recipe, including skin-on chicken thighs, drumsticks, and legs. However, you can use only chicken breasts if you prefer.
Greek yogurt. To marinade the chicken.
Garlic. For this recipe, I strongly prefer fresh garlic.
Lemon juice. To tenderize the chicken and add essential acidity.
Unsalted butter. To infuse with the saffron and brush over the grilled chicken.
Warm water. To ‘bloom’ the saffron so it releases its color.
Salt and black pepper. To taste.
Cilantro. To garnish. Parsley will also work.

How to make saffron chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Bloom the saffron. In a small bowl, combine ½ teaspoon of saffron with warm water. Let it stand for 5 minutes.

Step 2- Marinade the chicken. Add the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined. Add the chicken and toss to coat, then cover and refrigerate for 30 minutes or overnight.

Step 3- Grill. Shake excess marinade from the chicken. Place them on the grill and cook for 15 minutes, turning occasionally, until the chicken reaches an internal temp of 165F/74C.

Step 4- Top with butter. Whisk the melted butter with the remaining ¼ teaspoon of saffron and brush it over the grilled chicken.

Alternative cooking methods

As I mentioned above, I prefer the grilling method for saffron-infused chicken, but I tested the stovetop and oven methods as well.

Oven method: Preheat the oven to 180C/350F. Place the marinated chicken on a baking sheet lined with parchment paper and bake for 30 minutes, flipping halfway through.

Skillet method: Oil a large cast iron skillet or grill pan and place over medium-high heat. Add the marinated chicken and cook for 8-9 minutes, flipping halfway through.

Arman’s recipe tips

If you’d rather not use saffron, use ½ tablespoon of turmeric. The flavor won’t be quite the same, but you’ll get that beautiful color.
Make mini kebabs on skewers. Cut the chicken into even pieces and thread them onto skewers.
Don’t cook on high heat. Grilling chicken on high heat will burn it on the outside while leaving it raw inside. Cooking the chicken on medium heat allows you to achieve a safe internal temperature and an all-over golden look.
Use leftover marinade as a sauce. The unused yogurt marinade can also be served as a sauce for the cooked chicken. If you go this route, I like to stir in a little cilantro to make a cilantro yogurt sauce.

Storage instructions

To store: Store leftover saffron chicken in the fridge in an airtight container. The grilled chicken lasts up to 2 days in the fridge.

To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

Reheating: Reheat leftovers in a covered pan over medium heat, flipping the pieces a few times to get them evenly heated. You can also reheat the chicken in the oven or in the microwave.

Frequently asked questions

Can I use other protein?

While chicken is preferred, other poultry will also work, like turkey or cornish hen. I don’t recommend red meat, as it will need a different combination of seasonings and yogurt to do.

5 from 23 votes

My saffron chicken recipe combines tender chicken pieces with the subtle floral flavor of saffron to make a gorgeous weeknight dinner. Grill, oven, and stovetop methods included!

Servings:

Prep:5minutes mins

Cook:15minutes mins

Total:20minutes mins

Ingredients 1x2x3x

▢3/4 teaspoon saffron divided
▢1 tablespoon warm water
▢1 cup plain yogurt or Greek yogurt
▢2 cloves garlic minced
▢1/2 cup lemon juice
▢1 teaspoon salt
▢1 teaspoon pepper
▢3 1/2 pounds chicken a mix of thighs, drumsticks, and legs
▢2 tablespoons butter melted

Instructions

In a large bowl, combine ½ teaspoon of the saffron with warm water. Let it stand for 5 minutes.
Add in the yogurt, garlic, lemon juice, salt, and pepper, and mix until combined.
Add the chicken and mix very well, until all the chicken is well coated.
Cover and refrigerate for at least 30 minutes, or overnight, if possible.
Preheat a hot grill to medium heat and grease generously.
Remove the excess marinade from the chicken. Place them on the grill, and cook for 15 minutes, turning once or twice, or until the chicken reaches an internal temp of 165F.
Once the chicken is grilled, whisk together the melted butter with the remaining ¼ teaspoon of saffron. Brush over the grilled chicken pieces.

Notes

TO STORE: Store leftover saffron chicken in the fridge in an airtight container. The grilled chicken lasts up to 2 days in the fridge.

TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: Reheat leftovers in a covered pan over medium heat, flipping the pieces a few times to get them evenly heated. You can also reheat the chicken in the oven or in the microwave.

Nutrition

Serving: 1servingCalories: 226kcalCarbohydrates: 2gProtein: 18gFat: 16gSodium: 281mgPotassium: 217mgFiber: 0.1gVitamin A: 206IUVitamin C: 6mgCalcium: 38mgIron: 1mgNET CARBS: 2g