1-Getting started with Thai Coconut Chicken Skewers is a breeze once you have your ingredients ready. Begin by mixing up the marinade it’s what gives the chicken its amazing taste. Combine the light coconut milk, ground cumin, ground coriander, salt, pepper, light brown sugar, garlic powder, cayenne pepper, curry powder, light soy sauce, minced fresh ginger, lime zest, and lime juice in a large sealing bag. Give it a good shake to blend everything well.

2-Next, add the chicken thigh strips to the bag and seal it up. Pop it in the fridge for 1-2 hours to let the flavors soak in this step really amps up the taste, but you can skip it if you’re in a rush. After marinating, thread the chicken onto your soaked bamboo skewers, making sure to leave a little space between pieces for even cooking. Save some of that marinade for later to brush on while grilling.

3-Fire up your grill to medium-high heat and place the skewers on it. Turn them every few minutes and brush with the reserved marinade until the chicken is fully cooked that usually takes under 20 minutes. Meanwhile, cook your basmati rice using additional light coconut milk instead of water for an extra creamy touch. Once everything’s done, serve the skewers over the rice and top with chopped cilantro for a fresh finish.