SAFFRON THAI GRILLED CHICKEN
Provided by Molly O'Neill
Categories lunch, project, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Poke holes in the chicken with the tines of a fork and set aside.
- Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
- Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 489 milligrams, Sugar 0 grams, TransFat 0 grams
THAI MUSLIM-STYLE GRILLED CHICKEN
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Coriander Cumin Cardamom Pineapple Vinegar Jalapeño Pepper Saffron Rice
Yield 4 servings
Number Of Ingredients 30
Steps:
- Marinade
- Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
- Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
- Let chicken sit at room temperature 1 hour before grilling or baking.
- Sauce
- Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
- Chicken and assembly
- Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
- If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
- Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
- Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
- Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
- Cook's Note
- If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.
PERSIAN GRILLED CHICKEN WITH SAFFRON
Make and share this Persian Grilled Chicken With Saffron recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 6h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash chicken and blot dry; cut off any lumps of fat.
- For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
- Add the warm water and allow it to sit 5 minutes.
- Stir in the yogurt, lemon juice, onion, salt and pepper.
- Add the chicken and refrigerate, covered, overnight or at least 6 hours.
- For the basting, warm the lemon juice over low heat in a small pot.
- Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
- After 5 minutes, add the butter and gently warm the mixture until it is melted.
- When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
- Move the chicken around on the grill to avoid burning it.
- Season with salt and pepper.
- When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
- Serve immediately.
Nutrition Facts : Calories 1288.1, Fat 97.8, SaturatedFat 35, Cholesterol 414.2, Sodium 1400.8, Carbohydrate 10.6, Fiber 0.9, Sugar 6.8, Protein 87.7
SPICY THAI GRILLED CHICKEN
Make and share this Spicy Thai Grilled Chicken recipe from Food.com.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
- Cook under grill or barbecue for 3-4 minutes each side.
- Serve with salads hot or cold and Gujarati Potatoes.
GRILLED CHICKEN WITH SAFFRON
Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.
Provided by diner524
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
- Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
- Preheat the grill, medium in one are and high heat in another area.
- Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
- Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.
Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8
GRILLED CHICKEN WITH SAFFRON AND APRICOTS
Make and share this Grilled Chicken With Saffron and Apricots recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
Nutrition Facts : Calories 349.1, Fat 13.7, SaturatedFat 5.1, Cholesterol 93.5, Sodium 344.8, Carbohydrate 28.4, Fiber 3.3, Sugar 18.8, Protein 29.9
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