Coconut-Lime Chicken with Thai Garnishes
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.
Cutting Into Pieces
1. Remove Legs
Cut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.
2. Divide Legs
Turn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.
3. Remove Wings
Pull each wing to expose joint; cut between joint and breast to remove wing.
4. Remove Breast
Use kitchen shears to cut through the bone on either side to separate breast from the back.
5. Divide Breast
Use kitchen shears to split breast. If desired, cut into quarters.