Saffron & Thyme Grilled Chicken

This recipe turns the humble chicken thigh into a sun-drenched centerpiece. It uses the potent pairing of saffron and Spanish Roja garlic to create a deeply savory profile. The floral notes of the saffron bloom against the bright, citrusy acidity of fresh lemon.

A generous addition of fresh thyme provides a woody, herbal backbone. This marinade is hard-working, tenderizing the meat while infusing it with a vibrant golden hue. For the best results, let the chicken rest in the fridge overnight. This allows the spices to penetrate deeply into the meat.

Whether you use a smoky grill or a hot cast-iron skillet, the goal is a charred, golden crust. The high heat caramelizes the lemon juices, creating a sophisticated depth of flavor.

Finish the dish with a handful of fresh basil leaves. The sweet herb and extra lemon wedges provide a bright, cooling contrast to the warm spices. It is a simple, high-reward meal.

Ingredients:
1-2 lb. Boneless, skinless chicken thighs
1 pinch Lemonfair Saffron, ground
Generous shake of Lemonfair’s Spanish Roja garlic powder
1 Lemon, plus additional wedges for serving.
1 tbsp. fresh thyme
Salt & Pepper to taste
Olive oil
Fresh basil leaves for serving

Prep the marinade: Mix the chicken with zest and juice from 1 lemon, ground saffron, Spanish Roja garlic powder, thyme, salt & pepper. Then, stir in a drizzle of olive oil.

Cover and let marinade in the fridge for at least 1 hour or overnight.

Grill until golden brown and internal temperature of 165 F. If cooking on stove top, heat oil in pan over medium high and sear each side of the chicken for about 5 minutes until golden brown and internal temp of 165 F.

Serve with basil leaves and lemon wedges