Saffron-Grilled Chicken Breast
source: How to Grill by Steven Raichlen
6 Chicken Breasts
For the Chicken and Marinade: Saffron-Herb Butter Baste
1/2 teaspoon saffron threads 1/4 teaspoon saffron threads
1 tablespoon hot water 1 tablespoon hot water
2/3 cup lemon juice 4 tablespoons (1/2 stick) butter
2/3 cup plain yogurt or sour cream 2 tablespoons lemon juice
2/3 cup extra-virgin olive oil 2 tablespoons chopped fresh
1/4 cup packed finely chopped fresh flat-leaf parsley
flat-leaf parsley Black pepper, to taste
1 tablespoon peeled, finely chopped
fresh ginger For Serving:
1 tablespoon coarse salt Parsley sprigs, for garnish
1 1/2 teaspoons black pepper Lemon wedges
1/2 teaspoon ground turmeric (optional) Sliced red onion
1 large onion, thinly sliced crosswise
1. Rinse the chicken breast under cold running water and blot dry with paper towels.
2. Make the marinade: Use your fingers to crumble the saffron into a large nonreactive mixing bowl. Add the water and let stand for 5 minutes. Add the lemon juice, yogurt, oil, parsley, ginger, salt, pepper and turmeric, if using, and stir until the salt is dissolved.
3. Arrange the chicken breasts in a large nonreactive baking dish and top with the onion. Spoon the marinade over the chicken and let marinate in the refrigerator, covered, for at least 4 hours or as long as 8, turning several times.
4. Prepare the butter baste: Crush the saffron threads into a saucepan (tilt it slightly), add the water and let stand for 5 minutes. Add the butter, lemon juice, parsley, and pepper and cook over medium heat until the butter melts.
5. Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Place the chicken breasts on the hot grate directly over the coals. Cook for 5 to 6 minutes, then turn the breasts over. Continue grilling for 6 to 8 minutes more; you may need to turn the breasts several times to keep them from burning. The last 2 minutes or so, start basting the chicken with the saffron-herb butter.
6. Transfer the chicken breasts to plates or a platter and garnish with the parsley sprigs. Serve with lemon wedges and sliced red onion.