Greek Chicken Marinade

In mixing bowl or cup, add the yogurt, salt, and oregano. Zest the lemon, adding to the yogurt mixture. Once the lemon is zested, roll on the counter to get the juices flowing and then cut open, juicing the lemon over the yogurt mixture, using a strainer to catch the seeds.
Mix together the yogurt mixture until well combined.

Place two pounds of chicken into a large storage bag and pour over the marinade. Seal the bag and use hands to massage the marinade into the chicken. Let the chicken marinate anywhere from 30 minutes to 4 hours (in the refrigerator) before cooking. Do not marinade the chicken longer than 4 hours otherwise the meat will breakdown too much from the marinade.

Remove chicken from the fridge and let come to room temperature 15-20 minutes before cooking.

To Grill Chicken: Grill over medium-high heat for 5-6 minutes per side for chicken breast, 8-10 minutes for chicken thighs or drumsticks, or until chicken reaches internal temperature of 165 degrees. Let rest for 10 minutes before eating.
To Bake Chicken: Preheat oven to 400 degrees. Place marinated chicken in a baking dish and bake for 15-20 minutes for chicken breast, 35-40 minutes for thighs or drumsticks. Let rest for 10 minutes before eating.
To Pan Fry Chicken: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade, scraping off excess marinade (so it will not splatter in oil). Cook until browned one side (3-4 minutes for breast, 5-7 minutes for chicken thigh or drumstick.) Turn chicken over, cover, and reduce heat to medium. Cook for approximately 6-8 more minutes (depending on thickness and cut of chicken), or until chicken is cooked to 165 degrees. Let rest for 10 minutes before eating.