Yogurt-Marinated Butterflied Chicken

Yogurt-Marinated Butterflied Chicken
Photo by Scott Phillips


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

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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