Skewered Chicken Thighs with a Creamy Saffron Sauce Recipe

"One of my favorite recipes for chicken thighs. Skewers of chicken served over rice; with, a creamy rich sauce. I always serve this with vegetable skewers ... a mix of, red bell pepper, cremini mushrooms and onions. You can really use anything you like - these are just my favorites - squash and tomatoes are also very good. I think the sauce was originally a Southern Living Recipe; but, I adapted it to use with these skewers - which I absolutely love. The sauce is easy to prepare; and, can be made as you grill the chicken. And rice ... that is also a great make ahead dish."

Step by Step Method

Step 1

Saffron ... Saffron thread need to soak prior to adding them to a sauce. Simply add a little chicken broth to a small cup and microwave 5 seconds until it is hot. Then add the threads and let it set at room temperature for 2 hours.

Step 2

Chicken ... Remove the chicken from the refrigerator to take the chill off. Cut in cubes; then add to your skewers. Remember, if using wooden skewers; and, planning to grill outside - you need to soak them in water 15-20 minutes before you skewer them. It will prevent them from burning, especially if using charcoal. Also, when adding chicken to the skewer, DO NOT over crowd! Give them a little space in between, so they can cook evenly. Brush with olive oil, and season generously with salt and pepper on all sides.

Step 3

Optional Vegetables ... I love to make a few skewers of; red bell pepper, mushrooms, and onion - but, you can use your favorites. Again, don't over crowd, brush with olive oil, and season with salt and pepper on all sides.

Step 4

Sauce ... Start the sauce before you start grilling the chicken and vegetables if you decide too; as they cook pretty quick. Add the butter to a small sauce pan and bring to medium heat. Add the shallots and garlic and cook 2 minutes, stirring often. Then add the white wine and let it cook another minute or two, until it reduces slightly. Add the chicken broth, heavy cream, saffron threads soaking in the broth, and mix to combine. Season lightly with a pinch of salt and pepper; let it come up to a low boil; then, reduce to medium low heat, and let it simmer 10-15 minutes until slightly thickened. Right before serving, add the parsley, and check for any additional seasoning if necessary.

Step 5

Grilling ... Bring your grill, or grill pan up to medium heat (gas, charcoal, or indoor grill pan works fine). Grill the chicken and vegetables if you decide, until the vegetables are tender; and, the chicken is firm and the temperature is 160-165 and no longer pink. They cook pretty quick, about 7-10 minutes, turning often as they cook.

Step 6

Serve ... Add the skewers to a platter, over rice (family style). Then, finish the sauce by adding the parsley, and any additional salt and pepper. Drizzle over the skewers; and, serve extra sauce on the side. ENJOY!