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Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.
- 4 garlic cloves, finely chopped
- 3 tablespoons plain yogurt
- 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
- ½ cup finely chopped fresh flat-leaf parsley
- ¼ teaspoon crushed red pepper flakes
- Vegetable oil (for grilling)
- Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)
- Sixteen 8” bamboo or metal skewers
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 tsp. water just before serving.)
DO AHEAD: Garlic sauce can be made 6 hours ahead. Cover and chill.
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
DO AHEAD: Chicken can be marinated 12 hours ahead. Keep chilled.