You can use any part of chicken, but I do love thighs for grilling. I cut the chicken thighs into 1 inch-ish cubes and marinade for at least two hours or preferably overnight, and then put them on skewers for grilling. However, if you're strained for time you can also pan-fry them.
This marinade is for ~1lb chicken
1/2 cup plain yogurt
2-3 cloves of garlic, minced
2 tbsp olive oil
1 tbsp tomato paste
1 tsp salt
1 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp turmeric
juice of half a lemon or lime
optional for grilling: 2 onions, tomatoes, peppers chopped in ~1 inch pieces (as big as your chicken pieces)
-Chop chicken pieces and rub them well with lemon/lime juice.
-In a bowl mix all the ingredients and mix well.
-Add chicken pieces and coat them well with the sauce.
-Cover and refrigerate for at least two hours.
-Thread the chicken pieces on the skewers. Alternate chicken pieces with onion, tomato, and/or pepper pieces for extra deliciousness.
-Grill them for ~10 minutes by turning them around. Grilling time would vary based on different grills and the size of chicken pieces. Just don't overcook and dry them out.
If you don't have a grill, you can also bake these skewers in the oven at 400-420F or broil them.
-Eat with rice, on its own, or wrapped in warmed flat bread/tortilla or a sandwich bread.