January 30, 2016
2 boneless, skinless chicken breasts, 3 ½ oz. each
¼ tsp. crushed saffron threads
¼ c. boiling water
1 Tbsp. grated onion
(Saffron threads are available at gourmet grocery stores and ethnic specialty stores such as Spanish, Indian and Persian.)
1Note: Wear gloves to prevent saffron from staining hands.)
2Place saffron in a shallow bowl and pour boiling water over; set aside for 5 minutes.
3Add grated onion and stir.
4Place the chicken breasts in the bowl and turn to coat with marinade.
5Cover and place in refrigerator overnight, turning at least once.
6To cook, place on a hot coal or gas grill and bar-b-que until chicken is done.