Roast chicken Saffron

5 Chicken breasts. Onions, 2 pcs. Of yogurt or 1/2 cup vegetable oil. 1 small piece fresh ginger.
Saffron 1/3 cup brewed. 5 tablespoons lemon juice.
4 large tomatoes. Little butter. Salt and black pepper to content.
Directions;
Chop the onions into thin rings and pour into bowl, breast of chicken with a wide cut into strips and each stir the onions, then add the middle half.
In our continuing or vegetable oil, saffron infusion, 3 tablespoons lemon juice, salt and black pepper and onion, add the chicken pieces , mix well until chicken is completely coated material then the container with nylon Cover the freezer for 5 hours in the refrigerator until it is delicious.
The flavor of the chicken pieces in a row on your work surface and hold it with your hand and easily grill the chicken pass, as well as the tomatoes in half crosswise and pull the grill.
To prepare the sauce for rosat chinken butter into a bowl and pour some water over heat until the water then add 2 tablespoons of lemon juice and some salt and pepper.
Grill the chicken over a charcoal fire and put a little this way that until the meat changes color, brush the sauce with butter, then click on the chicken, the grill the chicken a few moments to put on a grill go to eat chicken and roast until the water stays crispy roast chicken, roast chicken was prepared after the butter sauce over the roast pour the rest of heat immediately.