To prepare grilled chicken with saffron, follow these steps:
Ingredients:
- 2 whole chickens (each weighing 4 to 6 lbs) or chicken pieces, as desired.
- 3 teaspoons saffron threads (ideally grounded)
- 2-3 ice cubes
- ¼ cup olive oil
- Juice of 3 limes
- Juice and zest of 2 lemons
- ½ teaspoon of salt per pound of chicken
- 2 teaspoons garlic powder
- ¼ teaspoon coarse black pepper
Instructions:
- Place the ground saffron in a small bowl and add 2-3 ice cubes. Allow them to melt completely to help the saffron infuse.
- In a bowl, mix the saffron water with olive oil, lemon zest, citrus juices, salt, garlic powder, and pepper. Brush the two chickens generously with the mixture.
- For better results, leave the chicken for at least two hours or overnight in the fridge.
- When ready to cook, preheat the grill to medium-high and lightly oil the grate.
- Place chicken skin side up over the cooler side of the grill with legs pointed towards the hotter side.
- Close the grill and cook until the center of the thickest part of the chicken registers 120°F (49°C) on an instant-read thermometer, 35 to 45 minutes.
- Cover and continue to cook until the thickest part of the breast registers 135°F (57°C) on an instant-read thermometer, 5–10 minutes longer.
- Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side down directly over the grill grates.
- Continue to cook, covered, until brown, crisp, charred in spots, and the thickest part of the breast registers 150°F (66°C) on an instant-read thermometer, 7 to 10 minutes longer.
- Remove from the grill, let rest 10 minutes, carve, and serve.
