Saffron Chicken

see notes below for variations and serving suggestions

Ingredients

• 4 boneless, skinless chicken breasts
• 1-2 tbsp olive oil
• 3-4 tbsp Salty Don’s Saffron Pepper Rub

Pat the chicken breasts dry with paper towel.

Rub chicken breasts lightly with olive oil to coat. Rub each chicken breast with about a tablespoon of Saffron Pepper Rub. Coat thoroughly and rub in well.

Refrigerate chicken in a plastic bag or covered dish and allow to marinate for at least one hour, up to four hours.

Grill chicken breasts over medium heat for about 10-15 minutes per side, or bake at 350°F for about 40-60 minutes, to an internal temperature of 165°F.

Remove chicken from grill or oven, cover with foil and let rest for five minutes before serving.

Notes:

• Saffron Pork – substitute pork tenderloin for the chicken breasts and grill or bake to an internal temperature of 150°F (about 20-30 minutes on the grill, or 25-35 minutes in a 375°F oven) and let rest for 5-10 minutes before serving.


• It’s a Wrap – slice chicken or pork thinly across the grain and serve in warmed tortilla or pita wraps, accompanied by your favourite fillings. Try: lettuce, onions, peppers, tomatoes, cucumbers, salsa, guacamole, tzatziki sauce, caesar dressing ……… call it Souvlaki, call it Fajitas, call it Dinner!


• Saffron Salad – slice chicken breasts and serve warm or cold over a crisp green salad with a light vinaigrette, or on top of a caesar salad.