Use vinegar in your marinade for 2-4 hours maximum; longer exposure will over-tenderize the chicken and make it mushy instead of tender and juicy.

Balance vinegar's acidity with yogurt to prevent the chicken from becoming too acidic; aim for a 1:3 ratio of vinegar to yogurt for optimal flavor and texture.

Always pat the marinated chicken dry with paper towels before cooking to achieve better browning and prevent excess vinegar from causing steam that inhibits caramelization.

Reserve a small amount of your vinegar mixture to add to a fresh finishing sauce or drizzle after cooking for bright acidity that enhances the final dish without over-marinating.

Cut chicken into uniform 1.5-2 inch cubes so the vinegar marinade penetrates evenly throughout; inconsistent sizes will result in some pieces being over-marinated while others remain undermarinated.