Recipe: Grilled Chicken with Chili, Lemon, Mint & Saffron

Here’s another very easy recipe for those days when you look at the packet of boneless, skinless chicken pieces in your fridge and have no idea what to do with them.

The marinade creates some welcome heat and spice on a blustery spring day; fiery, fragrant and citrusy, the zingy combination of fresh mint, lemon, chili and saffron will have you believing that winter is behind us.

Serve this with wedges of lemon to squeeze over and perhaps some buttery couscous, spiked  with dried fruits and cilantro (coriander leaf) – or just wrap each piece in a soft lettuce leaf and call it finger-food.

Grilled Chicken with Lemon, Chili, Mint & Saffron

Grilled Chicken with Lemon, Chili, Mint & Saffron

GRILLED CHICKEN WITH CHILI, MINT, LEMON & SAFFRON

(Serves 2)

Ingredients:

14 oz (400g) of boneless, skinless chicken pieces (thigh or breast)

1 medium sized hot red chili, de-seeded and chopped

1 heaped teaspoon of dried red chili flakes

2 good pinches of saffron (Spanish)

2 garlic cloves, peeled and chopped

A good sized handful of fresh mint leaves (20-30)

4 tablespoons of extra-v olive oil

The juice of 1 large lemon

Extra lemons to serve

Action: BLOG chili mint and citrus chicken, marinade

Cut the chicken into finger-sized strips and put them in a glass or china bowl.

In a food processor, pulse the fresh and dried chilies, garlic, saffron, olive oil, the mint and lemon juice, until you have a colorful mess.

Pour the whole lot over the chicken, toss gently, cover and chill from 30 minutes to overnight.

Heat up your BBQ grill or a heavy, ridge based grill pan.  Once hot, add the chicken strips including any marinade sticking to them and cook for 3-4 minutes each side until golden brown in patches and cooked through.

Be careful not to overheat and burn the marinade – the result should be sticky and golden.

To serve: season with sea salt to taste and offer some lemon wedges to squeeze over.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Asian Cuisine, Poultry. Bookmark the permalink.

4 Responses to Recipe: Grilled Chicken with Chili, Lemon, Mint & Saffron

  1. Vigi says:

    Ok, I will definitely make this, BUT I will use Iranian saffron. Thanks Jackie!

    • I’ve used Turkish saffron in the past and found it vastly inferior to La Mancha (Spanish) saffron but will take your word for it that Iranian saffron is good! 😉

  2. Angela Proud says:

    This looks good too , I think your a cooking genius , wish I was the same I would be cooking up a storm!

    Date: Sat, 30 Mar 2013 18:51:17 +0000 To: angelaproud@hotmail.co.uk

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