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Ingredients

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

Description

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.

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