Use vinegar as your marinade base to tenderize chicken while adding brightness; the acidity breaks down proteins over 4-6 hours, resulting in incredibly succulent meat.

Combine vinegar with yogurt in your marinade to balance acidity with creaminess, creating a protective coating that keeps chicken moist while developing complex flavor layers.

Cut chicken pieces into uniform 1.5-2 inch cubes to ensure even marinating and consistent cooking times throughout your batch.

Pat marinade completely dry before threading onto skewers and sear over high heat for 2-3 minutes per side to develop a caramelized crust while keeping interiors tender.

Drizzle finished tikka with a fragrant oil infused with fresh cilantro and lime to add final brightness and richness that complements the vinegar's acidic foundation.