I would like to share my recipe for Persian Grilled Saffron Chicken called Joojeh Kebab. I made my chicken a few times and achieved consistent results. My only suggestion is using a sharp knife, when butterfly-slicing the chicken breasts. Don't be afraid to itty-bitty dip with your forefinger to taste the raw marinade, before making final salt adjustments. Enjoy and bon appetit! Please let me know how your Joojeh Kebab turned out.

Joojeh Kebab with Saffron Rice and Potato Tahdig

Ingredients: For 3 Large Chicken Breasts
• ½ tsp. paprika
• 1 tsp. Kashmiri chilli powder for mild heat and color
• 1 tsp. coriander powder
• ½ tsp. thyme
• 4 tbsp. saffron water (½ tsp. saffron powdered in mortar and pestle and seeped covered in 4 tbsp. hot water)
• 5 tbsp. olive Oil
• 1 c. plain whole milk yogurt
• salt to taste
• 1 tsp. ground black pepper
• 1 tsp. vinegar
• 2 tbsp. lemon/lime juice
• ¼ c. onion juice
Prepping Chicken (Sharpen knife prior to prep. Requires sharp blades.)
1. If frozen, completely thaw the chicken breasts on a thermal tray at room temperature.
2. If the chicken breasts are thick, butterfly-slice them into thirds parallel to the cutting/carving board. With the chicken breast placed flat on a heavy carving board, press/hold down the chicken with your left left, while using the right hand to slice. If the chicken is not too thick, butterfly-slice halving is sufficient.
3. Orient the sliced chicken breast in a "landscape" position so that it's "long" from left to right. Use ring, middle, and forefinger as three-fingers width guide to cut vertically so the chicken are almost equal pieces in width and thickness for consistent grilling and cooking time.
1. Marinade chicken in saffron water and then add olive oil. Olive oil helps preserve and retain the smell of saffron in the chicken. Mix and massage well. Let it rest for about an hour.
2. Blend and combine the paprika, Kashmiri chili powder, coriander powder, thyme, salt, onion juice, and ground black pepper into mixing bowl. Mix and massage well. Let rest for about an hour.
3. Add vinegar, lemon/lime juice, and yogurt into the chicken mixing marinade. Taste a little of the marinade and adjust salt to taste.
4. Let it rest for about 2 hours before grilling.
Prepping for Grilling
1. Skewer the chicken on thick, 1" wide skewers with intermittent basting with butter. Just a little bit.
2. Prior to serving, apply another of basting with butter. Itty bitty.
3. Add onions and tomatoes, and serve with Saffron Basmati rice.

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