1-First Step: Prepare all your ingredients before starting. Measure out the spices, mince the garlic and ginger finely, and zest the lemon before juicing it. This mise en place approach makes the process smoother and ensures you don’t forget any ingredients.

2-Second Step: In a medium bowl, whisk together the 2/3 cup whole milk Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until well combined. The mixture should be smooth and creamy.

3-Third Step: Add the minced garlic, fresh ginger, ground cumin, coriander, paprika, cayenne pepper, cinnamon, salt, and pepper to the yogurt mixture. Whisk vigorously to ensure all spices are evenly distributed throughout the marinade.

4-Fourth Step: Stir in 1/4 cup chopped cilantro, reserving some extra for serving later. The fresh herbs add a pop of color and brightness that will make your finished dish visually appealing as well as delicious.

5-Fifth Step: Place your 2 1/4 pounds of boneless skinless chicken thighs or breasts into a gallon-size resealable freezer bag. Using a bag rather than a bowl allows for even coating with less marinade and easier cleanup.

6-Sixth Step: Pour the prepared marinade over the chicken in the bag. Seal the bag while removing as much excess air as possible. This ensures the marinade makes direct contact with all surfaces of the chicken.

7-Seventh Step: Massage the bag gently to distribute the marinade evenly over all pieces of chicken. Make sure each piece is thoroughly coated on all sides for the best flavor penetration.

8-Eighth Step: Marinate in the refrigerator for at least 2 hours. For best results, marinate chicken breasts up to 8 hours maximum or chicken thighs up to 24 hours. The different times account for the varying densities of the meat.

9-Ninth Step (Grilling Method): Preheat your gas grill to 425°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Grill the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F. Brush with a little olive oil midway through cooking to retain moisture.

10-Tenth Step (Oven Method): Preheat your oven to 425°F. Place the marinated chicken on a foil-lined baking sheet that has been sprayed with cooking oil. Bake for 20-25 minutes until the chicken reaches 165°F internally. For a nice charred finish, broil briefly for 2-3 minutes at the end.

11-Eleventh Step (For bone-in pieces): If using bone-in, skin-on chicken pieces, adjust your cooking times. Grill at medium heat for approximately 15 minutes per side or bake at 375°F for about 40 minutes. The bone conducts heat differently, so these pieces require longer cooking times.

12-Final Step: Remove the cooked chicken from the heat and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. Garnish with additional fresh cilantro and serve with your favorite sides.