Yogurt Saffron Chicken Recipe

[Saviolo]

Just got back from a nice vacation up to the Algonquin woods, and temperatures are finally starting to inch their way down here in Toronto, so we're going to do some cooking again! This week we have a Middle Eastern inspired recipe with a yogurt and saffron marinated chicken that we then went ahead and grilled. You could also roast this very easily, and it would turn out just fine. My recommendation would be a cast iron grill pan, but you could do it in a regular cast iron skillet or a roasting pan.

Do yourself a favour on this one, and use dark meat. We used boneless skinless chicken thighs, and they came out really well. Also, we had a little bit of sticking on the grill, but you can avoid that by rubbing an onion on the hot grill before you put the chicken down, or even brushing a little bit of vegetable oil on the grill first.

[becca da bakkah]

1. Looks Delicious. I Will Be Making This Soon....

....Couple of questions for you. I prefer skin-on bone-in chicken thighs, more flavorful IMO. What adjustments to the recipe would I need to make for that? And, I usually make my own yogurt, then strain out the whey...similar to Greek style yogurt. Would that work as well? Thanks.

[Saviolo]

2. Type of yogurt shouldn't be a problem.

You can use Greek style, or Balkan style, it doesn't really matter.

As for the chicken, because we don't rinse or clean the marinade off, skin-on cuts won't get nice and crispy, so I usually recommend not using skin-on for this recipe. Bone-in is just fine, but will take slightly longer to cook, possibly. Just be aware.

[becca da bakkah]

3. Thanks. I Forgot The Skin Might Interfere With....

....absorbing the marinade. Sometimes I remove those anyway, and use for chicken skin egg roll wrappers.