Use vinegar as an acidic tenderizer, but don't exceed 2-3 tablespoons per pound of chicken—too much will make the meat mushy and overly acidic.

Combine vinegar with yogurt in your marinade to create a balanced flavor; the acidity helps tenderize while yogurt adds creaminess and buffers harshness.

Marinate chicken in vinegar-based mixture for 4-8 hours maximum—beyond 12 hours, the acid begins breaking down proteins excessively, compromising texture.

After marinating, pat the chicken completely dry with paper towels to remove excess vinegar moisture, allowing proper charring and caramelization on the grill.

Reserve some marinating liquid, reduce it on the stovetop until syrupy, then brush it onto chicken during the last 2 minutes of cooking for a glossy finish.