David Peters' Chicken Marinade

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Traditional Persian marinade for chicken.

Preparation time: 10
Cooking time: 16

Difficulty: Easy - for beginners
Serves: 6


1 tsp Ground Saffron
1 ½ C Lime Juice (or Lemon Juice)
¾ C H2O
¼ C EV Olive Oil
2 Large Onions pureed (should look like clumpy smoothy)
4 Large Cloves of minced garlic
1 TBS Sea Salt
1 TBS Ground Turmeric
1 tsp Freshly Ground Black Pepper


In a large marinade container or bowl place on the bottom 1 tsp. of ground saffron (or as much as you have available ½ tsp will work) and steep with a ½ cup of boiling water.
After 5-10 minutes add other ingredients.

Cut up boneless skinless chicken breasts into 3 inch chunks and place with marinade in 1 gallon zip lock bag for 3-8 hours. Grill at your leisure.


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