Yogurt-Marinated Butterflied Chicken

Yogurt-Marinated Butterflied Chicken
Photo by Scott Phillips


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

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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