Thursday, April 10, 2008

Chicken on a Stick

Why does grilled meat on a stick taste so good? Maybe it's the extra flavor you get when the sticks aren't soaked quite long enough, and they start to burn before the chicken is cooked. Maybe it's the atmosphere--in this case, a suburban-urban backyard filled with leafy trees, flowering plants, and a little dog carefully watching the grill. Much to her dismay, the plate full of chicken did not fall to the ground. Nor did she find another raccoon to chase. She does suffer, no? The chicken here was marinated in sambal, rice wine vinegar, fish sauce, and a little soy sauce. I served it with spicy peanut sauce, gingered rice, fresh mango slices, and green beans.

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