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1
In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste.
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2
Pour half of the marinade into a large resealable bag.
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3
Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
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4
Reserve the rest of the marinade, for the dipping sauce, in a small bowl.
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5
Cut each chicken thigh into 6 strips and add to the bag with the marinade.
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6
Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
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7
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
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8
Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade.
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9
Cover and refrigerate until ready to serve.
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10
Preheat a grill or grill pan over medium heat.
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11
Remove the chicken from the marinade and discard the marinade.
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12
Thread 4 pieces of chicken onto each skewer.
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13
Put them onto an oiled grill and cook until slightly charred and cooked through.
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14
Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
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15
Preheat a grill or grill pan over medium high heat.
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16
Make the couscous according to package directions and set aside.
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17
Cut the pepper into quarters and remove the core and the seeds.
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18
Slice the zucchini and onion into 1/4-inch thick slices.
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19
Season the vegetables with salt and pepper, to taste.
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20
Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side.
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21
Remove them from the grill and cut them into small pieces.
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22
Gently stir the chopped vegetables into the couscous, cover, and keep warm.
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23
Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
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24
Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
