Best 6 Grilled Persian Chicken Breasts Recipes

PERSIAN GRILLED CHICKEN

Steps:

• Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
• If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
• When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
• Remove the chicken from the marinade and drain well. (Discard the marinade.)
• Oil the grill rack. Grill the chicken, turning once or twice, until browned and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.
• Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 teaspoon saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.
• Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

GRILLED PERSIAN CHICKEN BREASTS

Steps:

• Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
• Gently kneed ingredients in bag to mix thoroughly; add chicken.
• Seal bag and turn to coat thoroughly.
• Refrigerate 4 hours or overnight.
• Remove chicken from marinade and gently shake to remove excess.
• Discard remaining marinade.
• Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.

THE BEST GRILLED CHICKEN BREASTS

Steps:

• Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
• Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
• Meanwhile, heat a grill to medium.
• Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
• Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
• Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

PERSIAN CHICKEN BREASTS

Steps:

• Cut chicken into 1" cubes.
• Marinate chicken in lemon juice for 1 hour.
• Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
• Peel the oranges, remove as much of the white pith as possible, divide into sections.
• Put orange sections, salt, pepper and turmeric in a saucepan.
• Saute onions in 1 T. butter until browned (about 10 minutes).
• Add orange peel to onions, cook, stirring, about 1-2 minutes.
• Add onion mixture to saucepan with orange sections.
• Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
• Remove chicken from marinade, saute in remaining butter until browned.
• To serve: place chicken pieces on plate and spoon orange mixture on top.