I like to call myself the sous chef in the summertime. Grilling is a must when the weather gets warmer. I take some time the night before to marinate, season and prepare whatever it is we're having and when Mike gets home around 6ish, he cooks it on the grill. It's a great system. If I actually knew how to turn on the grill, I might even attempt to cook it myself.
If grilling requires too much "stand over" time, you could easily bake this chicken at 350 for about 40 minutes (discard excess marinade).
Don't be worried about the yogurt and feta overpowering this dish. I dislike yogurt and am not a huge fan of feta but love the flavor combination in this marinade!