Marinate Chicken

Whisk all of the marinade ingredients together in a large bowl or freezer-size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator for 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking.
Yogurt Sauce
2. Make the yogurt sauce and prep your sides while the chicken is marinating. Add all of the sauce ingredients to a blender and blend until the herbs are chopped, scraping down the sides of the blender as needed. If you would like a thicker sauce, stir (don’t blend) in additional yogurt. Cover and chill in the refrigerator until you’re ready to serve.

How to Cook Chicken on the Grill
3. Grease and preheat the grill to medium heat, 400-450°F. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through to an internal temperature of 170°F on an instant-read thermometer. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

How to Cook Chicken on the Stove
4. Heat one tablespoon vegetable oil in a large cast iron skillet or grill pan over medium-high heat. Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on the thickness of chicken), or until chicken is cooked through to an internal temperature of 170°F on an instant-read thermometer. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

How to Cook Chicken in the Oven
5. Line a baking sheet with foil and spray with cooking spray. Add chicken to the baking sheet in a single layer so they aren’t touching. Bake at 425°F for 20-25 minutes or until an internal temperature reaches 175°F. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.