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Saffron Chicken Brochettes

Updated February 23, 2016

Ideal for a summer barbecue.

Caution: to prevent burning, soak wooden skewers in water for 30 mins

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus marinating

Cooking Time10 min

Cooking Time - Text10

Cooking Methodbroiling

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhealthy

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Type of Dishskewer

Ingredients

  • 6 skinless, boneless chicken breasts 6 oz (175g) each, cubed
  • 2 red onions, thinly sliced
  • 3 tbsp olive oil
  • Zest and juice of 3 lemons
  • ¼ tsp crumbled saffron threads, dissolved in 1 tbsp of boiling water
  • Salt and freshly ground black pepper
  • 2 tbsp butter, melted
  • Chopped basil, to garnish
  • 12 wooden or metal skewers

Instructions

Put the chicken and onions in a large nonmetallic bowl. Whisk together the oil, lemon zest, the juice from 2 lemons and the saffron water. Season with salt and pepper. Pour over the chicken and onions, mix gently, and cover with plastic wrap. Refrigerate for at least 2 hours.

Mix the butter and the remaining lemon juice together.

Place an oiled rack 6 in (15cm) from the heat. Preheat the broiler, and thread the chicken onto the skewers. Broil, turning occasionally, brushing with the butter mixture, about 10 minutes. Garnish with the basil and serve hot.

3. Place an oiled rack 6 in (15cm) from the heat. Preheat the broiler, and thread the chicken onto the skewers. Broil, turning occasionally, brushing with the butter mixture, about 10 minutes. Garnish with the basil and serve hot.

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What happens to the two red onions? Thrown away with the marinade?

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