I was really surprised that in this dish you can actually distinguish the saffron, paprika and lemon flavors that work quite well together.  They also make the chicken turn a radiant color.  I’m not sure what the recipe calls for in terms of the paprika but I used a mild one and a hot one and it was great.  Serving them with grilled lemon makes all the difference.  This recipe also came from a handout from our local grocery store. 

Grilled Lemon and Saffron Chicken Breasts

Serves 8

Marinade:

4 large lemons, minced zest and juice only
2 Tbls. olive oil
1 Tbls. mild Spanish paprika
1 Tbls. smoked mild Spanish paprika
2 large garlic cloves, minced
1 1/2 tsps. coarse salt
2 generous pinches saffron threads

8 boneless skinless chicken breasts
2 large lemons, each sliced lengthwise into 4 wedges
2 tsps. olive oil

Prepare the marinade by combining the ingredients in a small bowl.  Place the chicken and the marinade in a zippered plastic bag and toss.  Refrigerate for 1 to 2 hours.

Remove the chicken from the refrigerator and drain the marinade.  Let it sit at room temperature for about 20 minutes.

Rub the lemon wedges with the olive oil.

Grill the chicken for about 10 to 12 minutes.  Grill the lemon wedges on the cut sides until soft with a few brown flecks.