1-First Step: Prepare the Mise en Place Gather all ingredients. Pat chicken dry with paper towels. This removes excess moisture for better marinade adhesion. Mince garlic and chop herbs finely. Juice lemons fresh for maximum tang. Measure spices into a small bowl to streamline mixing.

2-Second Step: Make the Yogurt Marinade In a large bowl, whisk together 1 1/2 cups Greek yogurt, minced garlic, lemon juice, olive oil, cumin, smoked paprika, coriander, salt, pepper, and herbs. Taste and adjust seasoning. The mixture should be thick yet pourable, creamy like a dip. This forms your easy yogurt chicken marinade base.

3-Third Step: Marinate the Chicken Add chicken pieces to the bowl, ensuring full coating. Use your hands or tongs to massage marinade in. Cover with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 30 minutes, ideally 4-24 hours for overnight yogurt marinated chicken. The longer, the more tender and flavorful the grilled chicken becomes.

4-Fourth Step: Preheat and Prep Cooking Surface Heat grill to medium-high (about 400°F) or oven broiler. Oil grates lightly to prevent sticking. If baking, line a sheet pan with foil and rack for air circulation. Remove chicken from marinade, shaking off excess. Discard used marinade.

5-Fifth Step: Cook the Yogurt Marinated Chicken Breast or Thighs Grill 6-8 minutes per side until internal temperature hits 165°F (74°C). Breasts take 20-25 minutes total; thighs 25-30. In oven, broil 10-12 minutes per side. Turn once for even char. Baste with reserved marinade (fresh batch) midway for gloss. Check doneness with a meat thermometer. Rest chicken 5 minutes post-cook to lock juices.

6-Sixth Step: Final Touches and Serving Slice or chop. Garnish with lemon wedges and extra herbs. Serve hot with yogurt sauce dip: mix 1/2 cup yogurt, lemon, garlic. Pairs well with salads, pita, or rice. Nutrition per serving (4 oz): 250 calories, 30g protein, 10g fat.