Additions

• The yogurt will ensure that your chicken is moist and juicy. Why stop there? Get creative and infuse your chicken with your favorite flavors. Add minced garlic, lemon or lime juice and salt and pepper to your yogurt. Toss in any chopped fresh herbs you wish. If you don't have any fresh herbs on hand, opt for dried ones, instead. If you like spicy food, sprinkle a little cayenne pepper or a chopped jalapeno in. The possibilities are endless, so create a yogurt sauce to suit your tastes.

Marinade

• Yogurt is naturally acidic, so using it in a marinade will ensure that you have tender, juicy chicken. Combine the yogurt mixture with chicken pieces in a ziplock plastic bag or airtight container. You'll need about one ounce of yogurt for each piece of chicken. Refrigerate the chicken in the yogurt marinade for two to eight hours. Remove the chicken from the marinade, ensuring that some marinade still clings to the chicken, and then transfer it to a baking sheet. Bake as usual.

Toss

• Combine your yogurt mixture in a large mixing bowl. You'll need about 1/4 cup of yogurt for every four pieces of chicken. Add the chicken to the bowl and toss vigorously to coat the pieces thoroughly with yogurt. Remove the chicken from the bowl with tongs, place on a baking sheet. Bake as usual.

Brush

• Spray a baking sheet with non-stick cooking spray or brush it lightly with oil. Arrange chicken pieces on the baking sheet. Whisk your yogurt mixture together. You'll need about 1/2 cup of yogurt for every four pieces of chicken. Brush the yogurt mixture on top of the chicken, taking care to cover each piece, including the sides. Bake as usual.