Chicken-Thigh Kebabs With Turmeric, Chile and Saffron

This recipe is “goated” as the kids say

The first time i made this i skipped the saffron and used the kind of chili powder you put in chili con carne, because it is all i had. It was amazing. The second time i had it, i made it exactly as the recipe stated. Also good, but i actually prefer it the first way.

The first time i made this, i had no saffron and I only had chili powder like for making chili, so I used that. It was amazing. The next time, i made it exactly as written. It was good, but i prefer the first version better. Fyi in case your pantry looks like mine did the first time.

I think it is supposed to be gochugaru for crushed red chili pepper. Which can be found at some medium sized Chinese stores. Would be less confusing if it was just called that, and/or if a substitute could be suggested.

Delicious. I suggest doubling the marinade especially if you're serving this with rice. I served it with rice and miso butter broccoli. Well received!

Sheet pan 360 ~30 min Try Zaatar to replace saffron

Love the chicken, and the thought of disposing of the onion rather than grilling it horrifies me! The grilled onion is such a good accompaniment.

This was delicious but good gravy, what's with the amount of salt? I halved the salt and it was still nearly too much to eat. I'm assuming it was a misprint and should be 1 tsp? Next time I'll use 1 tsp and see how it goes. Please note - we love salt but that amount was not good.

This was a huge hit, even after marinating only 2 hours. Grilled the onions as well. Next time will add a lot more onions!!!!

I also removed the onions from the marinade and grilled them separately in a cast iron skillet on the grill. Great flavor. Not to be wasted.

Tasty recipe. Found the raw onion flavor strong in the marinade and was worried it would overpower the rest of the flavor but the final product was nicely balanced. Used Serious Eats’ brick trick to suspend the skewers over the grill and cooked over medium low heat on a gas grill. Will make again, and might try the marinade on thin sliced pork loin too.

Hmmmmm…. Pre-prep: first, do you really think plastic bags are non-reactive? And second, seems like chili is either crushed or powdered, not both and I’m not sure which to use.

Delicious. Made exactly as described. I always cook thigh to @ 170-180 so it’s more fall aparty… Did not dry out. Threw the onions into a small cast iron pan on the grill a sautéed until browned. Yum.

Dirt simple, and infinitely modifiable to taste. The main take away for me was cooking them slow. I set my gas grill to around 300 and it took around 20 minutes (which is a long time for such relatively small pieces) to cook them. They pretty much looked exactly like the picture, which hardly ever happens, and they were fantastic!

A new favorite for our grill - easy and most delicious. I will try making a little more marinade next time for basting. Eight chicken thighs was barely enough for six people. Probably would do two per person and have leftovers.