准备

• 使用家禽剪切，沿着鸡骨干的每一侧切割。将鸡肉翻转过来，将牢固地按在乳房的中心，然后打破胸骨，使鸡肉平坦。您可以看到该技术的视频，称为蝴蝶，here。
• 用1-1/2 TB均匀地撒上鸡的两面。犹太盐。将鸡肉放入9×13英寸的Pyrex烤盘（或其他大型无反应性烤盘）或大型拉链顶塑料袋中。加入柠檬汁和酸橙汁，然后将其很好地涂上鸡肉。盖上盖子并在室温下放置30分钟。
• Meanwhile, combine the yogurt, coriander, garlic, and ginger in a large, shallow, nonreactive bowl, and stir until the mixture is smooth and all of the seasonings are distributed evenly. Drain the excess citrus juice off the chicken but don’t pat the chicken dry. Put the chicken in the bowl with the yogurt marinade, coating the chicken on all sides and working the yogurt mixture under the breast and thigh skin as much as possible. Cover tightly and refrigerate for 2 to 4 hours. If necessary, turn the chicken occasionally so that all of the surfaces are coated evenly with the marinade.
• 将架子放在烤箱的中心，然后将烤箱加热到375ºF。就在烹饪之前，将鸡肉从腌料中取出，然后丢弃腌料。不要擦拭炸鸡的腌料，因为它会保持肉湿润并在烤时形成美味的外壳。将鸡皮侧放在烤盘上或架子上的架子上。撒上盐。将机翼塞在乳房下。烤直到果汁清除，大腿记录175º至180°F，45至55分钟。让鸡肉休息10分钟，然后将其切成四分之一。

Look for a fairly rich, buttery Chardonnay to complement the spice and dairy elements in the marinade. Try the Chateau St. Jean Chardonnay from Sonoma County or the Benziger Family Winery Chardonnay from Carneros.

使用剩菜鸡快速咖喱鸡肉和苹果沙拉。