I realized a really important thing yesterday.
Look at the last time I blogged. June 1st. That, is disgusting. That fact makes me sad! Because when I don’t blog, that means I’m busy, and if I’m busy, that means I am literally not doing the thing that makes me the happiest.
Then I realized wait, I haaaaave been cooking. That hasn’t changed. It’s just the fact that I have no time to blog it! Then after a few weeks, I am not even interested in blogging it. For me, there is something about cooking something DELICIOUS then excitedly blogging about it the following morning. I don’t have the same passion going back and telling you about something I made weeks ago, yummy or not.
So this is why I am here today. I AM PASSIONATE ABOUT THIS CHICKEN AND I MUST TELL YOU ABOUT IT RIGHT NOW.
I saw this recipe in the same issue of Fine Cooking that I got the brick chicken in. After I made the brick chicken, I didn’t think it was chickenly possible for another chicken recipe to compare. Then I flipped through the magazine again, yesterday, to get the recipe for this tres leches cake I made a month ago. Wasn’t even excited to blog about it, just figured I owed it to you guys to post SOMETHING. This was the first page that I opened up to and I immediately decided I had to make this and get my blogging excitement back. BECAUSE YOU DESERVE IT. I guess? I mean I don’t know you or anything but you seem like nice enough people.
This chicken, like most Thai / southeast asian food, has so many different flavors going on. Tangy, sweet, spicy. The juiciness is just an added bonus.
You skewer the chicken (I got better and better with this as I went along)…make sure to spread it’s little legs nicely along the skewer for even cooking ew disgusting I know unless you are into chickens sexually and in that case enjoy you freak….
Make the marinade in a blender…
Cover the skewers with foil. This will have no point in the end, if you are anything like me. They will still char and fall off as you take them off the grill. Whatever. Jealous.
Actually I just looked at this photo and realized I didn’t even cover up to the chicken. I’m an idiot. Learn from me.
Toss on the grill…
Serve over rice and an AMAZING DELICIOUS ASIAN SLAW FROM GUY FIERI …
Did you make sure to take terrible photos? I did! Also, since you glaze the chicken at the very end with sweet chili sauce, your wings might be a little (or a lot) charred unless you pay attention. But OH MAN I loved those little charred parts so whooooo cares.
Gnaw the bones of your fellow diners…
Please make this. You deserve to eat like this.