Best Smokey BBQ Chicken Thighs with Saffron Rice

Prepare to embark on a flavor odyssey with this mouthwatering recipe that combines the smoky richness of perfectly grilled chicken thighs with the exotic allure of saffron-infused rice. Complemented by a tantalizing yogurt sauce, this dish is a true celebration of culinary artistry.

Ingredients

For the Chicken:

• 8 bone-in, skin-on chicken thighs

• 2 tablespoons Saffronice's Smokey BBQ Rub Seasoning

• 1 tablespoon olive oil

• 1/4 teaspoon saffron powder (optional, for an extra saffron kick)

For the Saffron Rice:

• 2 cups basmati rice

• 4 cups chicken or vegetable broth

• 1/2 teaspoon saffron threads

• 2 tablespoons unsalted butter

• 1 small onion, finely diced

• 2 garlic cloves, minced

• Salt and pepper to taste

For the Yogurt Sauce:

• 1 cup Greek yogurt

• 2 tablespoons lemon juice

• 1 garlic clove, minced

• 1 tablespoon chopped fresh dill (or mint)

• Salt and pepper to taste

Instructions

Marinating the Chicken:

1. In a large bowl, combine the chicken thighs, Smokey BBQ Rub Seasoning, olive oil, and saffron powder (if using). Massage the seasoning into the chicken, ensuring even coverage.

2. Cover the bowl and marinate in the refrigerator for at least 2 hours or overnight for maximum flavour infusion.

Preparing the Saffron Rice:

1. In a small bowl, combine the saffron threads with 1/4 cup of warm broth. Let it steep for 10-15 minutes to release the saffron's vibrant colour and aroma.

2. Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

3. Add the minced garlic and sauté for another minute, careful not to burn it.

4. Add the basmati rice and stir to coat with the butter and aromatics.

5. Pour in the saffron-infused broth and the remaining 3 3/4 cups of broth. Season with salt and pepper to taste.

6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed all the liquid.

7. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Grilling the Chicken:

1. Preheat your grill or grill pan to medium-high heat.

2. Remove the marinated chicken thighs from the refrigerator and let them come to room temperature for about 30 minutes before grilling.

3. Grill the chicken thighs, skin-side down, for 5-7 minutes or until the skin is crispy and golden brown.

4. Flip the thighs and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C), adjusting the heat as needed to prevent burning.

5. Transfer the grilled chicken thighs to a plate and let them rest for 5 minutes before serving.

Preparing the Yogurt Sauce:

1. In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, chopped dill (or mint), and season with salt and pepper to taste.

Serving:

1. Arrange the saffron rice on a platter or individual plates.

2. Place the grilled chicken thighs on top of the rice.

3. Drizzle the yogurt sauce over the chicken and rice, or serve it on the side for dipping.

4. Garnish with additional chopped dill or mint, if desired.
   

This Best Smoky BBQ Chicken Thighs with Saffron Rice recipe is a true feast for the senses, combining the rich, smoky flavours of the grilled chicken with the exotic aroma and taste of saffron-infused rice. The tangy yogurt sauce adds a refreshing contrast, creating a harmonious balance of flavours that will leave you craving more. Enjoy this culinary masterpiece, and let the flavours transport you to a world of pure indulgence.

Enjoy More Saffron Recipes and tips for cooking with this fantastic spice.