Marinate chicken in vinegar-based yogurt for 4-8 hours maximum; longer exposure will over-tenderize and make meat mushy. The acidity breaks down proteins efficiently, so balance is key.

Use a 3:1 yogurt-to-vinegar ratio to prevent the marinade from becoming too acidic while maintaining proper tenderization and flavor penetration.

Remove excess marinade and pat chicken completely dry before grilling to achieve a caramelized crust and prevent steam from interfering with browning.

Choose apple cider or white vinegar over harsh distilled varieties; they provide subtle complexity and better flavor balance without overpowering bitterness.

Allow marinated chicken to sit at room temperature for 30 minutes before cooking; this ensures even cooking throughout and better flavor development from the vinegar base.