I love street cafés and kiosks. The represent a look into the soul of the food culture of an area, the stuff the real people are eating each and every day. To make things all the better, the dishes even happen to be incredibly delicious. One of the staples of street food is the same the world over - chicken.
Mexico, New York, Bangkok, Shanghai, Tuscany...go anywhere and you'll find chicken on the grill. It is a staple protein source of most cultures, but that doesn't mean it comes in a standard form of preparation. Every culture adds their own twists to the mighty chicken be it through spices, dips or cooking techniques. This means you can easily spice up your chicken meals with the smallest of changes. Let's take a quick look at some options.
Beer can chicken is a specialty that's come out of Texas. It sounds a bit iffy at best, but produces an absolutely succulent chicken. To prepare it, you need to remove the innerds of the chicken. Clean and coat the chicken with Memphis Rub. Now take any can of beer and punch a number of holes in the top of the can. Place the can on a grill and place the chicken over it so that the can is inside the bird. Cook until the chicken meat is falling off the bird...about an hour.
The marinated bird is our second choice. Chicken is unique in that you can use a wide variety of marinating mixes to give it very unique tastes. The list is nearly endless, so just do a search on the web to see all the options. That being said, keep in mind that the skin of chicken will repel any marinade that you use. You must loosen the skin and apply the marinade under it. Do so and the meat will pick up flavor quickly.
Palestininan chicken kebobs are the stuff of legend. The chicken is wicked good off the grill because hints of cinnamon and cardamom are added to it. Just try it and you'll be adding it to your must grill list. The first step is to create a marinade. Mix 1 cup plain yogurt, 3 tablespoons of lemon juice, 6 cloves minced, a teaspoon of salt, half a teaspoon of cinnamon, a half a teaspoon of pepper and a quarter teaspoon of ground cardamom. Marinate and cover the chicken four to twelve hours. Cook the kebabs as you would normally. Delicious!
The beauty of grilled chicken is you can go in so many ways with it. You'll love the above, but don't be afraid to experiment and come up with your own specialties.
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