Chef Nick DiGiovanni’s Persian Saffron Chicken
2 lbs. boneless skinless chicken breasts or thighs
1/4 tsp saffron ground
1 cup plain yogurt
1 yellow onion medium size grated
2 cloves of garlic minced
1 teaspoon fresh flat parsley chopped
1 teaspoon sumac
Fresh ground pepper
Pinch of salt
Grind saffron in a mortar and pestle or rolling pin on a board. Mix with 2 tablespoons of warm water in a large bowl. Let sit for until water is a dark red color
Grate the onion into a colander over a bowl, discard onion water.
Stir in the yogurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. Add the chicken and stir to coat. Cover with plastic wrap and marinate 45 minutes but no longer than 4 hours in the refrigerator.
Preheated grill to 350°F.
Shake excess marinade from chicken, then discard marinade.
Brush grill with vegetable oil then grill chicken until done and internal temperature is 165 degrees