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Mix together the yogurt, garlic, lemon juice, oregano, salt, and pepper. Add the chicken thighs and marinade to a plastic bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, ideally overnight.
When ready to cook, remove the chicken from the marinade, letting any excess drip off.
Preheat the grill to medium high heat. Cook for 3-4 minutes per side or until cooked through. Let rest for 5 minutes.
For the oven, preheat the oven to 425 degrees. Line a baking sheet with foil or spray a glass baking dish with cooking spray. Remove the chicken from the marinade, making sure all the excess yogurt drips off. This will help prevent burning. Then cook for 20-25 minutes until cooked through. Broil for the last 2-3 minutes for a crispy exterior.
To serve as a pita sandwich: Slice the chicken and serve on pita bread with tzatziki, cucumbers, tomatoes, and thinly sliced red onions.
Calories pp 200