Ingredients:

1. 1 1/2 tablespoons olive oil
2. 1/2 cup plain Greek yoghurt
3. Two tablespoons red wine vinegar
4. five finely sliced garlic cloves
5. one and a half teaspoons dried oregano
6. one teaspoon crushed turmeric
7. one and a quarter teaspoons kosher salt, plus extra for sprinkling
8. 1/8 teaspoon optionally added red pepper flakes
   Chicken:
9. 2 pounds of skinless, boneless chicken thighs, cut into 8 pieces (fat removed)
10. To serve, garnish with freshly cut parsley and lemon wedges.

Instructions:

1. Mix the yoghurt, oil, vinegar, red pepper flakes, garlic, oregano, and turmeric in a big bowl.
2. Stir to coat after adding the chicken. For a minimum of one hour and a maximum of eight hours, cover and marinate in the fridge.
3. Set up a medium-low temperature for an outside grill or grill pan (a cast iron skillet will also work). Season the chicken with salt and pepper according to taste, then oil the grill pan or grates.
4. The chicken should be cooked through in the centre, with a golden brown colour, after 5 to 7 minutes on each side of the grill.
5. Serve with lemon wedges and garnish with parsley.

Method of Air Fryer

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
2. Air Fry the Chicken: Take the marinated chicken out of the fridge and arrange it in a single layer within the air fryer basket, being careful not to pack it too full. The amount of time needed to cook the chicken may vary based on how big your air fryer is.
3. Air Fryer: Preheat the air fryer to 375°F (190°C). Cook the chicken for 15 to 20 minutes, turning it halfway through, or until it is cooked through and golden brown. Using a meat thermometer, the internal temperature of the chicken should read 165°F, or 74°C.