I love using yogurt as a marinade for chicken. It works because the lactose in the dairy helps tenderize the meat but more importantly is a great carrier for flavorful spices—like cumin, turmeric, and other Indian-inspired flavors. I used 0%, non-fat but you can use 2% or even whole milk yogurt for extra richness. Either way, the yogurt chars a little when cooking and develops little, crusty bits which I think are especially delicious.
I always make sure to set aside some of the marinade at the beginning to use as a sauce for serving at the end. As a reminder, it's never a good idea to reuse marinade after it has been in contact with raw meat.
To make the recipe extra easy and mess-free, you can go the tried-and-true route of combining all of the ingredients for the marinade and the chicken in a large, gallon sized plastic bag. Zip the bag and massage to combine. You still might want to place the bag in a bowl, glass or aluminum baking dish, or on a baking sheet pan to catch any drips—just in case the bag has tiny holes that you otherwise aren't able to see.
I like the plastic bag option if I am going to be grilling elsewhere—like at a friend or a family member's house or for a BBQ at the park or beach—because it travels better and takes up less space if I am putting it into a cooler. If I am staying at home, though, I typically like to use my largest Pyrex glass bowl that has a nice, matching lid—there's no sense in using then tossing a plastic bag if I can avoid it.
The chicken is great by itself with a side of rice, couscous, or a vegetable but I especially love it served as a sandwich or a flatbread made with naan.
