1-First, start by mixing the marinade in a large plastic bag. Combine 1 1/4 cups light coconut milk, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons light brown sugar, 1/2 teaspoon garlic powder, a pinch of cayenne pepper, 1 tablespoon curry powder, 2 tablespoons light soy sauce, 1/4 teaspoon minced fresh ginger, the zest of 1 small lime, and juice from half a small lime. Once everything is blended well, add 8 chicken thighs cut into long strips and let them marinate for 1 to 2 hours. If you’re short on time, even 30 minutes works since the marinade is so flavorful.

2-Next, soak your bamboo skewers in water for 10 minutes to keep them from burning. While that’s happening, thread the marinated chicken strips onto the skewers, reserving some marinade for brushing later. This step ensures the chicken cooks evenly and stays juicy on the grill.

3-Preheat your grill to medium-high heat, and place the skewers on it. Cook them for about 10-15 minutes, turning frequently and basting with the reserved marinade until the chicken is fully cooked and has a nice char. Keep an eye on them to avoid overcooking that way, the meat stays tender and packed with flavor.

4-For a side, cook basmati rice by swapping water with coconut milk for that extra rich taste. Once everything’s ready, serve the skewers over the coconut-infused rice and garnish with chopped cilantro. It’s a simple combo that elevates the whole dish. I once served this at a family BBQ, and it was a hit everyone wanted seconds!