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Persian Chicken

In keeping with the Middle Eastern Palooza going on in the world these days, I decided to cook with some flavors from that region. This one’s a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing. Perfect for a barbecue.

RECIPE: Persian Chicken


  • 1 cup plain yogurt
  • 1/4 cup extra virgin olive oil
  • 4 fat cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
  • 1/2 teaspoon roasted coriander powder
  • 1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts


  1. Mix marinade ingredients together then, submerge the chicken in it.
  2. Refrigerate and marinate for 1-3 hours.
  3. Grill until cooked through and slightly charred.

Recipe via Finding Tasty

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