Trim the fat off the chicken thighs if you must, but I would encourage you to leave it on. Most of it will render off and sizzle away and it acts as a buffer between the thigh meat and the intense heat of the barbecue, leaving the thigh tender and very tasty.
But the real star here is the toum, or garlic sauce. This is the toothsome stuff you most definitely would find at any...
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