There really isn’t anything too exciting about grilled chicken breasts, except that they are healthy and easy…but always trying to reinvent the norm I dug deep into the spice cabinet the other evening to create this tasty main dish, which Gary grilled for me to smoky, juicy perfection. Served beside roasted spring asparagus, a quick spinach and kale salad, with a crisp, mineral filled, Burgundian style Chardonnay from Soter Vineyards in Oregon, one of the few quiet nights we have had at home lately was simply perfect.
Saffron and Herb Marinated Grilled Chicken
2 large chicken breasts, skin and bone removed (you can leave the bone in to help retain a bit more juice, but this is easier)
2 stems rosemary
1 tablespoon fresh oregano, torn
1 tablespoon cilantro, torn
4 stems thyme
pinch red pepper flakes
pinch sweet paprika
1/2 teaspoon round cumin
1 teaspoon saffron threads, soaking in 1 cup hot water for about 8 minutes
1/2 cup white wine
1 tablespoon Sherry vinegar
1 tablespoon olive oil
1 teaspoon each salt and freshly ground pepper
Marinate your chicken for as long as you can, up to 24 hours but at least 2 or 3. Add all the ingredients into a large zip lock bag, seal and then massage the marinade into the chicken for a few minutes. Place the bag into a baking dish, wrapping the bag tightly around the chicken to really help the marinade penetrate the poultry. Place the dish in the refrigerator. Every so often pull out the chicken and massage the marinade into the flesh and place back in the fridge. When ready to cook remove the chicken from the marinade and place it on indirect heat on a medium-high grill for about 25 minutes – turning half way through cooking, until the meat is cooked through. Remove from the grill and tent for a minute or two with foil to help the juices set. Serve hot.