Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt, and yogurt to a mixing bowl, and give a good mix. Add in the chicken slices, turning to coat the chicken, then seal the bowl and refrigerate for 4 hours, up to 24 hours.
When you are ready to make the chicken, heat up your grill. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.
Once your coals are nice and hot, spread them out, and lay on your cleaned grill grate.
Add the chicken to the grill, and cook for about 6 minutes, per side, until they are fully cooked. Keep an eye on them as you do not want them to burn.
When done, slice and serve. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta. Hope you enjoy.