Yogurt makes a great marinade for chicken, but can be a bit flavorless. Adding a bunch of spices and grilling the chicken solves the problem!
1) Roughly chop marinade ingredients and add to a food processor. Pulse until smooth.
2) If you using chicken breasts, slice them longwise so they aren’t quite as thick. You can also just use a whole chicken, cut into pieces.
3) Pour marinade over chicken and rub it in well. Let it sit for at least 6 hours in the fridge. Overnight is even better.
4) Shake off extra marinade from chicken before cooking.
IF grilling: Heat grill to medium-high heat and, if you’re using a whole chicken, prepare a spot for indirect heat. Cook breasts for about 15-20 minutes total. Thighs and legs will take much longer, maybe 35-40 minutes. Start them on high heat and then move them to the indirect area to finish cooking.
If baking: Preheat oven 425˚F. Lay out chicken breasts on a baking sheet lined with parchment paper or foil. You an place the chicken on a rack slightly raised for more even cooking. Bake the chicken for 30-35 minutes until it’s charred in spots and reaches an internal temperature of 170˚F. Optionally, broil the chicken for 3-4 minutes at the end of cooking to get some nice char on the chicken.
Greek yogurt chicken is great sliced over a salad or stuffed in a pita. Leftover keep great in the fridge for 5-6 days.