Wash the chicken pieces carefully under cold water. Pat them dry using paper towels. Make small cuts on the chicken. This helps the marinade go deep inside the meat for better flavor and juicy texture.

Take a large bowl and add olive oil, yogurt, garlic paste, lemon juice and soy sauce. Add paprika, oregano, onion powder, chili flakes, black pepper and salt. Mix everything very well until smooth and creamy.

Place the chicken into the marinade bowl. Rub the mixture well on every piece. Cover the bowl and refrigerate for at least one hour. Overnight marination gives the best flavor and tenderness.

Heat your grill over medium heat. Brush the grill lightly with oil. This prevents sticking and helps create beautiful grill marks. Make sure the grill is hot before placing the chicken pieces.

Place the marinated chicken on the grill carefully. Cook each side for about 10 to 12 minutes. Turn the chicken using tongs. Brush leftover marinade while grilling for extra flavor and moisture.

Use a meat thermometer to check doneness. The internal temperature should reach 165°F. The chicken should look golden brown with slightly crispy edges. Avoid overcooking to keep the meat soft and juicy.

Remove the chicken from the grill and let it rest for five minutes. Sprinkle fresh parsley on top before serving. This keeps the juices inside and adds fresh color to the dish.