Martha Stewart’s Cooking School: Grilled Favorites

spatchocked saffron chicken

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

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Get grilling with Martha as she introduces exotic flavors to your next cookout. In this episode, learn four techniques for cooking four different recipes – all using the grill – Arabian Gulf-style fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.

This Week’s Recipe

Spatchcocked Saffron Chicken

spatchocked saffron chicken

This spatchcocked saffron chicken recipe appears in the "Grilled Favorites" episode of Martha Stewart's Cooking School.



  • 1 whole chicken (about 4 pounds or 2 kilograms)
  • 3 tablespoons fresh mint, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • 6 tablespoons ghee
  • 2 teaspoons kosher salt
  • 3/4 teaspoon saffron threads
  • Safflower oil, for grill


  1. To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone and reserve it for stock (it can be frozen up to 3 months). Turn chicken breast-side up; flatten it with your palm.
  2. In a small bowl, combine mint, cilantro, 3 tablespoons ghee, 1 teaspoon salt, and 1/2 teaspoon saffron. Carefully loosen skin from breasts and thighs with your fingers and rub ghee mixture under skin. Place chicken on a plate, cover, and refrigerate at least 1 hour.
  3. Preheat oven to 350 degrees (177 degrees C) and heat a grill or grill pan over medium-high. Brush grill with oil to prevent sticking. Rub chicken with remaining 3 tablespoons ghee and season with remaining 1 teaspoon salt and 1/4 teaspoon saffron. Reduce heat to medium.
  4. Grill the chicken, skin-side down, for 20 minutes. For more even cooking, the chicken can be weighted with a foil-covered brick, if desired. Flip chicken and transfer to a rimmed baking sheet and cook until a theromometer inserted into the thickest part, without touching the bone, registers 165 degrees (74 degrees C), 20 to 25 minutes more.
  5. Transfer to a plate, cover, and let rest for at least 10 minutes before serving.

Yield: Serves 4


Additional Recipes

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