Saffron Thai Grilled Chicken
Published August 23, 1997
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 whole boneless, skinless chicken breasts, split
1 tablespoon white peppercorns
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon New Mexico Chili powder
1 teaspoon turmeric
1 tablespoon sea salt
6 to 7 cloves garlic, peeled and minced
¼ cup cilantro leaves and stems, finely chopped
1 cup unsweetened coconut milk
2 tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
6 grams carbs; 99 milligrams cholesterol; 359 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 2 grams fiber; 489 milligrams sodium; 33 grams protein
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?
This was seriously good. I WOULD cut down the salt, as it was to us overpowering (and YES, I used Diamond Crystal). 3 hrs marinating was fine to render supremely juicy, soft chicken. Served with coconut lime rice, cuke salad, and Pierre Franey’s amazing zucchini, which I air fried instead of sauteeing, as it was simply easier. Solid dinner, but if you’re sensitive to salt as we are, you can safely cut the salt in half (at least), and still have an amazing dinner Next time, I’ll have lime wedges to squeeze over everything, this would make it even better!
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.