Use vinegar as your primary marinade acid for 4-6 hours to break down chicken proteins and create incredibly tender, flavor-infused meat that absorbs spices deeply.

Combine vinegar with yogurt in your marinade to prevent over-acidification while maintaining tenderization; this creates a creamy coating that clings better to the chicken.

After marinating, thoroughly pat the chicken dry with paper towels to remove excess vinegar mixture, allowing proper charring and preventing steaming on your grill or skewer.

Reduce leftover marinade with a touch of honey over heat to create a tangy-sweet glaze that adds professional depth; brush during the final minutes of cooking for restaurant-quality results.

Marinate chicken at room temperature for the first hour so the vinegar penetrates effectively, then refrigerate to safely develop flavors while preventing bacterial growth.