Persian Grilled Chicken

Step 1

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

Step 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, if possible.

Step 3

When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.

Step 4

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

Step 5

Oil the grill rack. Grill the chicken, turning once or twice, until browned and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.

Step 6

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

Step 7

Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.