• In a bowl, container or plastic bag add all the ingredients for the marinade and mix to combine. Add the chicken to the marinade and mix until the chicken is fully coated.
  1 1/2 lb boneless skinless chicken thighs or breast, 1/4 cup olive oil, 1/2 cup plain Greek yogurt, 1 ½ tsp salt, ½ tsp ground black pepper, ½ tsp paprika, 1 tsp Italian seasoning, 1 tsp garlic powder, ¼ tsp chili powder, ¼ tsp ground cinnamon, ½ tsp cumin
• Cover or close the container and marinate in the fridge for 30 minutes or for up to 2-3 days in the fridge.

Grilled Greek Chicken-

• Preheat the grill to medium heat, about 385°F. Clean the grilled grates and lightly oil the grates to prevent meat from sticking.
• Add the chicken thighs or breast to the grill and grill for about 5-8 minutes. (Since chicken breast is bigger, it will take longer.)
• Flip the chicken and cook for another 5-8 minutes, or until the internal temperature of the chicken reaches 165°F.
• Remove from the grill and rest for about 3-5 minutes.
• Cut and enjoy as desired.

Oven Baked Chicken-

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Add the chicken to the baking sheet in a single layer.
• Bake at 400°F for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. (Depending on the thickness of the chicken breast, the cook time may be longer.)
• For additional crisp, broil the chicken for 3-5 minutes at the end. (Be sure to watch to avoid burnt chicken.)
• Remove from the oven and allow the chicken to rest for about 5 minutes.
• Cut and enjoy as desired.

Air Fryer Chicken-

• Add the chicken in a single layer to the air fryer basket. (Be sure not to overcrowd the basket.)
• Air fry at 400°F for about 10-15 minutes, flipping halfway through. (Depending on the thickness of the chicken breast, the cook time might be longer.)
• Once the chicken reaches an internal temperature of 165°F remove from the air fryer.
• Let rest for 5 minutes, then cut and serve as desired.