Ingredients8 h 45 m servings 505 cals
- In a medium bowl, place the cubed chicken and onion juice. Mix in salt and pepper. Completely dissolve crushed saffron threads in the mixture. Cover and allow the chicken to marinate in the refrigerator 8 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the marinated chicken on skewers. Frequently brush with butter while cooking on the prepared grill. Turning frequently, cook until meat is no longer pink and juices run clear, or to desired doneness.
Per Serving: 505 calories; 38.7 g fat; 2.7 g carbohydrates; 36.1 g protein; 188 mg cholesterol; 331 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is one of my husband's all time favorite things in the world! It is worth the saffron! Served with grilled veggies, rice, bread and cheese and you're in heaven!
The onion juice ruined the taste, in my opinion. This would have tasted much better with substituting with grated onion instead, and including salt.
The onion juice overpowers everything else. I loved the color and the method, just not the spices.