Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the yogurt, lime zest, garlic and ginger; season with salt and pepper. Add the chicken to the yogurt mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side, turning as necessary to avoid burning.
Can also be cooked in the oven, best on a grill pan at 400F until internal temperature of chicken is 165F (stove top not recommended).
Serve chicken with lime wedges, for squeezing on top.