Dissolve 1/2 tsp of ground saffron in approx. 3 tbsp hot water.
Skin off the onion and quarter it. Separate the layers and add them to a bowl.
Add the lemon juice and olive oil and combine everything.
Add the spices to the onions, olive oil and lemon juice and combine everything well.
Cut the chicken thighs into 2 to 3 pieces each depending on their size. Cut between the two thigh bones, you do not have to cut through the bone. Try to keep as much meat on each bone as possible. Transfer the chicken pieces into the bowl with the marinade, moving it around until it is completely covered.
Transfer the chicken and marinade into a large freezer bag (or a food container), close it carefully without locking any air in and let the chicken marinate at least 12 hours. I usually marinate the evening before my BBQ, so the chicken has plenty of time to soak up all the flavours.
Wash the tomatoes and leave them whole. Skewer them through the side on your BBQ skewers. Stab each tomato a couple of times with a small kitchen knife. Set them aside.
Skewer the chicken pieces through their narrow sides, so that their larger surface will be facing the charcoals.
If you like to bbq the onions from the marinade, skewer them as well.
Get your BBQ started about half an hour before you want to start cooking. Once the charcoal turns white it is ready to grill the tomatoes. If you made an onion skewer as well you can add it about 5 minutes after the tomatoes.
Prepare the rice and put it on while the tomatoes are grilling.
Keep an eye on the tomatoes and turn them once the skin turned black on one side. They are ready once the skin turned black all around and they are nice and soft. They should take about 15 minutes but it depends on the temperature. When you hold the skewer down they should slide off without you pushing them. Transfer them into a pan with the lid on and put them close to the BBQ to keep them warm.
By now the charcoal's temperature should be low enough to grill the chicken. It shouldn't be too hot, so the chicken doesn't burn on the outside while still rare inside. A lower temperature allows them to cook evenly, get a nice colour on the outside, and stay juicy inside. Turn the skewers regularly and don't leave them out of side. They should be ready in about 30 minutes but this is only a rough guideline because it depends on the exact temperature of your bbq (and it applies to chicken THIGHS only).
Serve the chicken HOT with rice and tomatoes. Enjoy!