Smoky BBQ Chicken Thighs with Saffron Rice

These Smoky BBQ Chicken Thighs with Saffron Rice combine crispy, seasoned chicken with aromatic basmati rice and a simple garlic yoghurt sauce.

The chicken thighs are seasoned with a smoky BBQ seasoning and Saffronice Saffron Powder, while Saffronice Saffron Threads are bloomed in warm water before being added to the basmati rice.

Serve everything together for a colourful family-style dinner with smoky chicken, golden rice and a cool, tangy yoghurt sauce.

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Why You'll Love This Smoky BBQ Chicken

This recipe brings three simple components together on one plate.

Bone-in, skin-on chicken thighs are seasoned and seared until golden before finishing in the oven. Saffron basmati rice makes an aromatic side, while Greek yoghurt, lemon and garlic create a fresh sauce to balance the smoky chicken.

Together, the smoky chicken, saffron rice and garlic yoghurt sauce create a colourful and satisfying family-style meal.

Recipe Snapshot

Ingredients

For the Smoky BBQ Chicken

• 8 bone-in, skin-on chicken thighs (about 1.4–1.6 kg / 3–3.5 lb)
• 2 tablespoons (about 16–20 g) smoky BBQ seasoning
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder
• 1 tablespoon (15 ml) olive oil

For the Saffron Rice

• 2 cups (about 370 g) basmati rice, rinsed
• 3½ cups (840 ml) chicken broth
• 1 generous pinch (about 0.1 g) Saffronice Saffron Threads
• 2 tablespoons (30 ml) warm water, for blooming the saffron
• 1 tablespoon (14 g) butter
• Sea salt, to taste

For the Yoghurt Sauce

• 1 cup (about 240 g) Greek yoghurt
• 2 tablespoons (30 ml) fresh lemon juice
• 1 garlic clove (about 3 g), minced
• Sea salt and freshly ground black pepper, to taste

Let's Start Cooking

Step 1 – Season the Chicken & Bloom the Saffron

Combine the smoky BBQ seasoning and Saffronice Saffron Powder.

Rub the mixture evenly over the chicken thighs and leave them to marinate for about 30 minutes.

Meanwhile, add the Saffronice Saffron Threads to 2 tablespoons (30 ml) warm water and set aside to bloom.

Step 2 – Sear & Bake the Chicken

Preheat the oven to 200°C (400°F).

Heat 1 tablespoon (15 ml) olive oil in a large oven-safe skillet over medium-high heat.

Place the chicken thighs skin-side down and sear until the skin is crisp and golden. Turn and briefly brown the other side.

Transfer the skillet to the oven and cook until the chicken is completely cooked through.

Step 3 – Cook the Saffron Rice

While the chicken cooks, combine the rinsed basmati rice and chicken broth in a saucepan.

Add the bloomed saffron along with its infused water, followed by the butter and a little sea salt.

Bring to a boil, reduce the heat to low and cover. Cook until the rice is tender and the liquid has been absorbed. Remove from the heat, leave covered to rest, then fluff gently with a fork.

Step 4 – Make the Yoghurt Sauce

Combine the Greek yoghurt, lemon juice and minced garlic in a small bowl.

Season with sea salt and freshly ground black pepper and mix until smooth.

Step 5 – Serve

Spoon the warm saffron rice onto plates or a large serving platter.

Arrange the smoky BBQ chicken thighs alongside the rice and serve with the garlic yoghurt sauce.

Serve warm with the garlic yoghurt sauce on the side.

Creating the Smoky Saffron BBQ Seasoning

Combine 2 tablespoons smoky BBQ seasoning with ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder.

Mix the two seasonings together before rubbing them evenly over the chicken thighs.

This gives the chicken its smoky BBQ seasoning while keeping saffron as a distinct part of the dish.

Getting Crispy Chicken Thighs

Bone-in, skin-on thighs are a good choice for this recipe because the skin can become crisp while the meat remains juicy.

Start by placing the chicken skin-side down in the hot skillet and sear until the skin is crisp and golden.

Once the skin is nicely browned, turn the chicken and briefly sear the second side before transferring the skillet to the oven.

Expert Tips

A few simple techniques will help you get crispy chicken, fluffy rice and a smooth yoghurt sauce.

• Season evenly. Coat all sides of the chicken with the smoky BBQ and saffron mixture.
• Start skin-side down. Give the skin enough time to become golden before turning the chicken.
• Rinse the basmati rice. Rinse the 2 cups basmati rice before adding it to the chicken broth.
• Bloom the saffron threads. Infuse them in warm water before adding them to the rice.
• Keep the rice covered. Avoid repeatedly lifting the lid while it cooks.
• Rest the rice before fluffing. Leave it covered after cooking, then fluff gently with a fork.
• Prepare the yoghurt sauce while everything cooks. It requires no cooking and can be ready by the time the chicken and rice are finished.

What to Serve with Smoky BBQ Chicken Thighs

Serve the smoky BBQ chicken thighs with the saffron basmati rice and garlic yoghurt sauce.

A light green salad or steamed greens can be added on the side for a fresh accompaniment.

Storage & Reheating

Allow leftover chicken and saffron rice to cool before transferring them to airtight containers and refrigerating promptly.

Keep the chicken, saffron rice and garlic yoghurt sauce separate when possible.

Reheat the chicken and rice thoroughly until hot throughout. Keep the yoghurt sauce chilled and add it when serving.

More Chicken & Saffron Recipes to Try

If you enjoyed this smoky chicken dinner, explore more warming chicken dishes and aromatic saffron meals.

• One-Pot Chicken Saffron Rice - combines seasoned chicken thighs, basmati rice, peas and olives in one comforting meal.
• Traditional Saudi Chicken Kabsa - combines chicken and basmati rice with tomatoes, carrots, raisins and aromatic spices.
• Saffron-Infused Butter Chicken - brings together chicken, tomato, yoghurt, cashew and aromatic spices in a creamy sauce.
• South Indian Saffron Chicken Curry - combines chicken with yoghurt, tomatoes, ginger, garlic and garam masala for a warming meal.

From chicken-and-rice favourites to rich, aromatic curries, these dishes offer more ways to enjoy chicken with saffron.

Ready to Cook?

Season the chicken thighs with smoky BBQ seasoning and Saffronice Saffron Powder, sear until golden and finish them in the oven.

While the chicken cooks, prepare fluffy rice with bloomed Saffronice Saffron Threads and mix a quick lemon-garlic yoghurt sauce.

Serve all three together for an easy, flavourful plate of Smoky BBQ Chicken Thighs with Saffron Rice.

Frequently Asked Questions

How do I make the smoky saffron seasoning?

Combine 2 tablespoons smoky BBQ seasoning with ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder, then rub the mixture evenly over the chicken thighs.

Should I use Saffron Powder or Saffron Threads?

Use Saffronice Saffron Powder in the smoky BBQ chicken seasoning and Saffronice Saffron Threads in the saffron rice.

Do the saffron threads need to bloom?

Yes. Bloom the saffron threads in a small amount of warm water before adding the entire infusion to the rice.

How many chicken thighs do I need?

Use 8 bone-in, skin-on chicken thighs, approximately 1.4–1.6 kg (3–3.5 lb) in total.

How do I sear the chicken thighs?

Place the chicken thighs skin-side down in the heated skillet and cook until the skin is crisp and golden. Turn them briefly before transferring the skillet to the oven.

What should I serve with the chicken?

Serve the chicken thighs with saffron basmati rice and garlic yoghurt sauce. A light green salad or steamed greens can also be added on the side.