I don’t make chicken on the grill very often. I have one go-to recipe for grilled boneless, skinless chicken breasts (marinate in olive oil/lime juice/herbs; grill a few minutes on each side), but I’m on a search for others. Bone in or out, skin on or off, it’s all okay as long as the end result is tender, juicy and tasty. Does anyone have a recipe to share? Thanks!
shish taouk, yogurt-lemon-garlic marinade
http://www.mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/#sthash.LWFwimcg.dpbs
I also like soy-garlic-pineapple juice as a marinade. the pineapple makes for very tender chicken.
Made it last night with leg and thigh quarters . Small head of garlic pureed in food processor along with salt and olive oil , remove to bowl and add fresh rosemary needles . Marinate for a couple hours . Grill until done . Remove and add a squeeze of lemon juice over all .
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I’m a huge fan of the NYT Trini-Chinese chicken recipe. It works well both on the grill and roasted in the oven. I usually use BISO thighs for this. Mmmmmmcrispy skin 
I also like to marinate split BISO breasts or BISO thighs with olive oil, lemon juice, lemon zest, fresh garlic, oregano, rosemary, thyme & paprika & a generous amount of kosher salt for Greek-style chicken.
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I’ve made this a couple of times and it’s really, really good. I didn’t kabob it, just used boneless thighs. It wasn’t hot at all but I kind of made the sauce from the SE Halal Cart Chicken (used more sour cream than yogurt) to go on the side. The marinade also works well with swordfish.
ETA the link
That sounds a lot like the way I do my boneless, skinless chicken breasts, except I use lime juice rather than lemon.
I’ve seen other recipes that call for yogurt in the marinade. What, exactly, does the yogurt contribute?
I used a soy-garlic-pineapple juice marinade for shrimp a couple of nights ago. Delicious!
Which recipe are you referring to, Gourmanda?
Well, damn, it would be helpful if I provided the link. Sorry, thought I did!
enzymes in yogurt make the chicken really tender and give it a delicious flavor too. I highly recommend that recipe, and you can tweak it by leaving things out or adding an extra flavor you might like (the tomato paste is not necessary- recipe could also be good with curry powder…)
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yogurt with lemon, garlic, and tandoori paste is also fantastic.
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Just make sure you don’t accidentally use vanilla-flavored yogurt for the marinade 
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A general warning, not experience speaking…right??? 
I just made this the other night using split boneless skinless breasts. Works under a broiler too, but a bit better on the grill. Doesn’t have to be kabobs…sometimes I find kabobs more work on the grill.
Yogurt Marinated Chicken Kabobs
1 lb boneless, skinless chicken breasts or thighs
1 T minced garlic or garlic minced to a paste
1/4 cup finely chopped chives or scallions
1 1/4 tsp salt
1/2 tsp. freshly ground black pepper
2 T vegetable oil
1/2 cup plain yogurt (I use Fage)
Cut chicken into 1 inch chunks and put into wide shallow bowl. Or just use the breasts and don’t bother cutting into small pieces.
Mix garlic, scallions, salt, pepper and oil into the yogurt.
Add to chicken and stir, cover and marinate for 1-2 hours - turn over once. You can marinate overnight if there’s time.
Broil the meat under broiler in oven for 12 - 15 minutes, turning once, until cooked through. Or cook on the grill for about 6 minutes on each side. I let the pieces rest under foil for a few minutes.
And we like this one too…Thai Chicken Satay with Peanut Sauce
A question – yogurt makes a pretty thick marinade. Should it be wiped off the chicken before grilling, or should I leave it all on?
I’m really liking the yogurt idea and it seems like a really versatile ingredient. I also love the idea of chicken satay; in fact, I recently ran across a very similar recipe on the NYTimes website.
I don’t wipe it off. When I lift the pieces of chicken out of the bag to put them on the grill, I just leave the excess yogurt on the chicken. In fact I usually try to get most of the excess yogurt out of the bag and onto the top side of the chicken but then much of it disappears when I turn the chicken over. It’s not really “saucy”, maybe it just holds the garlic and scallions since that’s what it tastes like in the end.
agree with above. don’t wipe!
Of course not 
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I’d say this jerk chicken was one of my best grilled chicken dishes in a while.
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