Grilled Chicken with Saffron-Infused Citrus and Pistachio Crust

In a small bowl, combine the saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes.

In a separate bowl, whisk together the olive oil, lemon juice, orange juice, garlic, salt, and pepper.

Add the saffron mixture to the marinade and mix well. Place the chicken breasts in a resealable plastic bag and pour the marinade over them.

Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill to medium-high heat.

Remove the chicken from the marinade and let any excess drip off. In a food processor, pulse the pistachios until finely chopped, then mix in the breadcrumbs and a pinch of salt.

Press the pistachio mixture onto both sides of the chicken breasts to create a crust. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve the grilled chicken on a platter, garnished with fresh herbs and citrus slices for an elegant presentation.