This Persian-inspired chicken dish brings together creamy yoghurt, bright lemon, warm turmeric, and fragrant saffron to create a meal that is simple yet deeply flavorful. Marinated slowly and cooked until lightly charred, the chicken stays tender and juicy while absorbing the subtly exotic aromas of Iranian cuisine.
Why You’ll Love This Recipe
This recipe is easy to prepare but tastes special enough for guests. The ingredients are familiar and accessible, yet the combination delivers a restaurant-quality result. The yoghurt marinade keeps the chicken incredibly moist, while saffron adds a delicate fragrance and beautiful color. It’s versatile, comforting, and pairs perfectly with rice, flatbread, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium onions, thinly sliced
Juice of 4 to 5 lemons (about 180 ml, depending on size)
4 tablespoons olive oil, plus extra for frying
1 teaspoon ground turmeric
400 grams full-fat Greek yoghurt
2 tablespoons crushed sea salt flakes
1 large pinch saffron threads
3 tablespoons boiling water
6 large boneless, skinless chicken thighs (about 900 grams total), cut into 5 cm chunks
Directions
In a large bowl, combine the sliced onions, Greek yoghurt, lemon juice, olive oil, ground turmeric, and crushed sea salt. Mix well until fully combined.
Lightly crush the saffron threads and place them in a small bowl. Pour the boiling water over the saffron and allow it to steep for about 10 minutes until deeply colored and fragrant.
Add the chicken pieces to the yoghurt mixture and mix thoroughly so all pieces are well coated. Pour in the saffron infusion, including the liquid, and stir again.
Cover the bowl and refrigerate for at least 1 hour, though overnight marination is strongly recommended for the best flavor.
When ready to cook, preheat the oven grill or broiler to its highest setting. Line a baking tray with parchment paper. Using tongs or a slotted spoon, remove the chicken pieces from the marinade and arrange them on the tray in a single layer.
Grill for about 18 to 22 minutes, turning once if needed, until the chicken is lightly charred at the edges and cooked through but still juicy.
While the chicken cooks, heat a little olive oil in a frying pan over medium heat. Remove the onions from the remaining marinade and fry them, stirring often, until they become thick, sticky, and golden yellow.
Spread the cooked onions onto a serving platter, place the grilled chicken on top, and serve hot.
Servings and timing
Servings: 4 people
Preparation time: 15 minutes
Marinating time: 1 hour minimum (up to overnight)
Cooking time: 20 minutes
Total time: approximately 1 hour 35 minutes (including minimum marinating time)
Variations
You can cook the chicken on a barbecue instead of under the grill for a smoky flavor.
Add a pinch of ground cumin or paprika to the marinade for extra warmth.
Serve the chicken with saffron rice, flatbread, or wrapped in warm tortillas with salad.
Use chicken drumsticks or bone-in thighs, adjusting the cooking time as needed.
Storage/Reheating
Store leftover chicken and onions in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a covered pan over low heat or in the oven at 160°C until heated through. Avoid overheating to keep the chicken moist.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended because they stay juicier and more flavorful during grilling.
How long should I marinate the chicken?
At least 1 hour is required, but overnight marination gives the best taste and tenderness.
Is saffron essential for this recipe?
Saffron adds a unique aroma and color, but if unavailable, the dish will still be tasty with turmeric and lemon alone.
Can I bake this instead of grilling?
Yes, bake at 220°C for about 25 minutes, turning once, until lightly golden and cooked through.
What can I serve with this dish?
It pairs well with rice, pita bread, flatbreads, or a fresh crunchy salad.
Can I make this dish ahead of time?
Yes, you can marinate the chicken a day ahead and cook it just before serving.
Is this recipe spicy?
No, it is mild and aromatic rather than spicy.
Can I freeze the marinated chicken?
Yes, the chicken can be frozen in the marinade for up to 2 months. Thaw fully before cooking.
What type of yoghurt works best?
Full-fat Greek yoghurt is ideal for richness and proper marination.
Can I cook the onions separately as a topping?
Yes, cooking the onions separately creates a delicious, sweet topping that complements the chicken perfectly.
Conclusion
Persian Chicken with Yoghurt and Saffron is a beautiful example of how simple ingredients can create extraordinary flavor. With its tender texture, gentle spices, and fragrant aroma, this dish is perfect for both everyday meals and special occasions. Once you try it, it’s sure to become a regular favorite in your kitchen.
Persian Chicken with Yoghurt and Saffron is a fragrant, tender dish made by marinating chicken in a rich mixture of Greek yoghurt, lemon juice, saffron, and warm spices before grilling to perfection. It’s a flavorful and comforting Middle Eastern-inspired meal ideal for both casual and special occasions.
Ingredients
4 medium onions, thinly sliced
Juice of 4 to 5 lemons (about 180 ml)
4 tablespoons olive oil, plus extra for frying
1 teaspoon ground turmeric
400 grams full-fat Greek yoghurt
2 tablespoons crushed sea salt flakes
1 large pinch saffron threads
3 tablespoons boiling water
6 large boneless, skinless chicken thighs (about 900 grams), cut into 5 cm chunks
Instructions
In a large bowl, mix the sliced onions, yoghurt, lemon juice, olive oil, turmeric, and sea salt until well combined.
Lightly crush saffron threads and steep in 3 tablespoons boiling water for 10 minutes until fragrant and deeply colored.
Add chicken to the yoghurt mixture and stir to coat thoroughly. Pour in the saffron infusion and mix again.
Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Preheat grill or oven broiler to highest setting. Line a baking tray with parchment paper.
Remove chicken from marinade with tongs or a slotted spoon and arrange in a single layer on the tray.
Grill for 18–22 minutes, turning once, until lightly charred and cooked through.
Meanwhile, heat a little olive oil in a frying pan. Remove onions from leftover marinade and fry over medium heat until sticky and golden yellow.
Serve grilled chicken over the cooked onions on a platter. Serve hot.
Notes
Marinate overnight for maximum tenderness and flavor.
Saffron gives a distinctive aroma and color, but can be omitted if unavailable.
Cooking the onions separately enhances their flavor and avoids burning.
Use bone-in thighs or drumsticks for variation, adjusting cooking time accordingly.
Pairs well with saffron rice, flatbread, or salad.
