Marinade for Grilled Saffron Chicken

July 17, 2010

Enough for 8 chicken breasts

From our June 2010 cooking group meeting. This is the easiest if put together in a food processor.

  • 1 medium onion, grated
  • 4 cloves garlic, finely minced
  • 1 t. saffron threads, ground finely with a pinch of salt (the salt helps in the grinding process – do this even if putting everything in a food processor).
  • Juice of 4-5 limes
  • Salt and pepper to taste

Pulse until totally mushed. The easiest way to marinade is to put chicken and marinade in a gallon-sized Ziploc bag. Mush around until all breasts are coated. Best if allowed to marinate overnight, but at least eight (8) hours.

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2 Responses to “Marinade for Grilled Saffron Chicken”


  1. If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.
    http://michaelbeyer.wordpress.com/2010/09/24/rigatoni-with-braised-chicken-and-saffron-cream/


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