Saffron Thai Grilled Chicken
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole boneless, skinless chicken breasts, split
- 1tablespoon white peppercorns
- 1tablespoon coriander seeds
- 1teaspoon fennel seeds
- 1teaspoon New Mexico Chili powder
- 1teaspoon turmeric
- 1tablespoon sea salt
- 6 to 7cloves garlic, peeled and minced
- ¼cup cilantro leaves and stems, finely chopped
- 1cup unsweetened coconut milk
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
300 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 22 grams protein; 375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Poke holes in the chicken with the tines of a fork and set aside.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Where’s the saffron?
Where’s the saffron?
@elh Saffron comes from the name of the restaurant where she had the chicken. Says so in the NYT article.
I made this during an elimination diet when I wanted to marinate chicken in something other than yogurt. I used chicken thighs and chicken breasts; both were juicy and flavorful.It worked out great; guests said it was "incredible", "perfect", etc. I will definitely make again. Don't worry if your uncooked Marinade only tastes salt. I did add an extra teaspoon of coriander and fennel, but ultimately the salt plumped up the meat (I marinated for 8 hrs in the fridge) and faded into the background.
Very good! I did not variate from the recipe - keeps the breast tender and moist
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