Instructions: Cut each chicken into 10 pieces. Wash and pat dry pieces of chicken. In a large bowl, combine half the saffron and 1 cup lemon juice, 2 tablespoons olive oil, the onions and 2 teaspoons salt. Beat well with a fork. Add the pieces of chicken and mix with marinade. Mix well, cover and marinate at least 6 hours and up to 2 days in refrigerator. Start a bed of charcoal at least 30 minutes before cooking. (You can use a hair dryer
instead of a fan to speed up the process.) Let it burn until the coals are evenly lit, or heat the oven broiler. Spear wings, breasts and legs on separate skewers (they require different cooking times). Melt butter in a small saucepan.

Add juice of one lemon and remaining saffron. Grill brochettes 8-15 minutes, putting the legs on first, then the
breasts and wings. Turn occasionally. When cooked, paint with butter mixture.

The chicken is done when the juice that runs out is yellow rather than pink.

Remove broiled chicken from skewers and arrange chicken on serving platter.

Garnish with limes cut in half and sprigs of parsley. Serve immediately.

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