Use vinegar as your acid base to tenderize chicken, but don't exceed 3-4 tablespoons per pound—too much will make the meat mushy and overpower the spice blend.

Marinate chicken for 4-8 hours maximum; the vinegar will denature proteins efficiently, but extending beyond 12 hours risks texture degradation and bitter flavors.

Remove excess marinade and pat the chicken completely dry with paper towels to achieve a golden, caramelized exterior and proper char marks on the grill.

Soak wooden skewers for 30 minutes or use metal skewers to prevent sticking and ensure even cooking throughout the chicken pieces.

Combine vinegar with yogurt in your marinade to balance acidity—the yogurt's creaminess tenderizes while neutralizing excess vinegar tang for complex flavor depth.