Saffron Thai Grilled Chicken

Saffron Thai Grilled Chicken

This recipe's interesting ingredients such as New Mexico chili powder, sea salt, coconut milk, fennel seeds and white peppercorn make saffron thai grilled chicken a must-try. The flavors are simply irresistible.

Cooking MethodGrilling


  • 2 whole boneless, skinless chicken breasts, split
  • 1 tablespoon white peppercorn
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon New Mexico Chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon sea salt
  • 6 to 7 cloves garlic, peeled and minced
  • 1/4 cup cilantro leaves and stems, finely chopped
  • 1 cup unsweetened coconut milk
  • 2 tablespoons vegetable oil


  1. Poke holes in the chicken with the tines of a fork and set aside.
  2. Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes.
  3. Grind the spices in an electric coffee grinder or with a mortar and pestle.
  4. In a large bowl, combine the ground spices with the remaining ingredients.
  5. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
  6. Heat the grill, remove the chicken from the marinade and scrape off excess and reserve. Brush the grill with oil and grill the chicken for 5 minutes.
  7. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife about 12 to 15 minutes.

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Why do you call it Saffron grilled chicken when it has no saffron in the ingredient list? The tumeric will color it but it doesn't taste like saffron.


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