Yogurt-Marinated Butterflied Chicken

Yogurt-Marinated Butterflied Chicken
Photo by Scott Phillips


  • 2 tsp. coriander seeds, crushed
  • Kosher salt
  • ½ cup fresh lemon juice (from 2 large lemons)
  • 1 2-inch knob ginger, peeled and finely grated
  • 1 3-½- to 4-lb.chicken (I prefer organic)
  • 2 cups plain whole-milk yogurt (about 1 lb.)
  • 8 medium cloves garlic, cut into slivers
  • + 1 more ingredients
    • ½ cup fresh lime juice (from 2 to 3 large limes)

Using poultry shears, cut along each side of the chicken's backbone. Flip the chicken over, press firmly on the center of the breast, and break the breastbone so the chicken lies flat. You can see a video of this technique, called butterflying, here . Sprinkle both sides of the chicken evenly w...

View full recipe at Fine Cooking


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