Ingredients & Substitutes

Instructions

1. 1

   Infuse 0.25 teaspoon saffron threads in 2 tablespoons hot water for 10 minutes until the liquid becomes deeply colored.

2. 2

   In a large bowl, whisk together the rehydrated saffron with its liquid, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Add 1.5 pounds of boneless, skinless chicken breast cut into 1.5-inch cubes to the marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes.

4. 4

   Thread the marinated chicken pieces alternately with 2 ears of corn cut into 1-inch rounds, 1 red bell pepper cut into 1-inch pieces, and 0.5 red onion cut into 1-inch pieces onto metal or soaked wooden skewers.

5. 5

   Preheat your grill or fire pit to a medium-high heat, then lightly oil the grates to prevent the food from sticking.

6. 6

   Place the skewers on the hot grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through with an internal temperature of 165°F and the vegetables are tender-crisp and slightly charred.

7. 7

   Remove the fire-roasted saffron corn and chicken skewers from the grill, let them rest for 5 minutes, and then serve immediately.