In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, and lemon zest, whisking until smooth and well combined. The yogurt acts as a tenderizer while the oil and citrus add moisture and brightness. Add the minced garlic, salt, black pepper, fresh oregano, and seasoning, stirring until all ingredients are evenly distributed and the marinade is cohesive. I find mincing the garlic fresh rather than using pre-minced ensures a cleaner, more vibrant flavor that doesn't become harsh during marinating.

Place the cut chicken pieces into the marinade, stirring gently to coat all surfaces evenly. Cover the bowl and refrigerate for at least 30 minutes, though overnight (up to 24 hours) will yield more tender, flavorful chicken. The yogurt's lactic acid gently breaks down the chicken's muscle fibers while the seasonings penetrate the meat. I like to marinate for at least 4 hours when possible—this is the sweet spot where the chicken becomes tender without the texture becoming mushy.

About 30 minutes before you're ready to cook, fire up your grill to medium-high heat (around 400-450°F). Allow it to preheat fully so the grates are hot and ready to create a good sear on the chicken. A properly heated grill will lock in juices and develop those appealing charred marks. While the grill heats, remove the marinated chicken from the refrigerator so it can come closer to room temperature—this ensures more even cooking throughout each piece.

Once the grill is fully heated, place the marinated chicken pieces directly on the oiled grates in a single layer, avoiding crowding. Cook for 6-9 minutes on the first side without moving them—this allows a flavorful char to develop and the meat to cook through evenly. Flip each piece and cook for another 6-9 minutes on the second side until the exterior is lightly charred and cooked through. The cooking time varies based on piece size and grill temperature, so monitor closely and adjust heat if needed to prevent burning.

Using an instant-read meat thermometer, check the internal temperature of the thickest pieces: chicken thighs should reach 185°F for best tenderness, while chicken breasts should reach 165°F for food safety. Once the chicken hits the target temperature, transfer it to a clean plate or cutting board and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite moist and tender rather than dry.