Citrus Saffron Marinade for Poultry

For 18 Quail or Six Lbs of Chicken Parts


  • 1 1/2 C lemon juice
  • 3/4 C chopped tarragon
  • 6 tsp salt
  • Pepper
  • 1 large white onion, sliced
  • Basting Liquid

  • 6 oz butter, melted (for basting or not, in my case)
  • 3/8 tsp ground saffron, dissolved in 3 tbsp warm water
  • Reserve 1/4 C of the marinade and pour the rest over the poultry.
    Refrigerate it for about eight hours, turning occasionally.

    When you’re ready to grill, prepare the basting liquid and add it to the reserved marinade.

    Cook as desired. Low and slow over indirect heat is my preference.


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