For 2 lbs of chicken thighs:
Prepare Saffron:
1. Grind 0.25 tsp ground saffron powder (mortar and pestle is best). Place into cup you can pour with.
2. Throw 3-4 ice cubes on top of the saffron and let it brew until all the ice has melted (ideally 2 hrs). The cold brew can be prepared earlier in the day before you prep everything else.
You can do the same thing quicker with a quarter cup of boiling water but a lot of the saffron scent and taste will go to waste (don’t use much water). Cold brewing is much more flavor and won’t waste your saffron.
Chicken Prep:
3. Lay thighs flat and cut in half (squarish not strips). Lightly add a slash or cross on top of each piece. Place pieces in bowl.
4. Add saffron solution (reserve at least one teaspoon) and massage until distributed.
While the chicken marinates with saffron solution prepare garlic sauce (some is used in the marinade:
5. Mince 4 or 5 garlic cloves, place coarse salt on top of minced garlic and mash into paste with knife.
6. Mix mashed garlic into 1.5 cups mayonnaise, 0.25 cup yogurt, and reserved saffron liquid. Set aside to marinate.
Prepare rest of marinade:
7. Add zest of two limes, 0.25 cup lime juice (4-6 small limes worth), lots of freshly ground black pepper, about a tablespoon of vegetable oil, 2 tsp of salt. Mix it up.
8. Add mixture to chicken.
9. Add two tablespoons of garlic sauce to chicken.
10. Massage marinated chicken throughly and set aside.
11. Marinate for at least 1.5-2 hrs.
12. Skewer and grill.
