Next up is the curious yet beloved Iguana-on-a-stick. Prepare for a fusion of flavor and adventure as we dive deep into the wasteland's culinary wonders.
In the episode
Kevin handled the lizard duty for this one, bagging up a garlicky marinade outside in weather so cold the honey was basically frozen in the bottle. He cubed up the "iguana" (which looks an awful lot like chicken, but he swears it tastes better, especially with the extra rads) and gave the bag a good shake.
Skewering was the hard part: numb fingers, skinny little iguana legs, and pieces that just would not stay on. On the grill they got a great crisp, and one stick going up in flames proved exactly why you soak your skewers first.
At the tasting we both called it good, with the garlic from the marinade coming right through. The only tweak would be a touch of salt, and the red onion picked up a nice sweetness on the grill. Simple food, but food is limited in the Wasteland.
Garlic Honey Chicken Skewers
Iguana-on-a-Stick
Wasteland street food, minus the iguana: chicken marinated in garlic, honey, oregano and ginger, threaded with red onion and grilled hot until crisp.
Ingredients
4 servings
Marinade
- 5 cloves garlic, minced, or until your ancestors say stop
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp dried oregano
- 1/2 tsp ground ginger
Skewers
- 1 lb chicken, cut into bite-size cubes
- 1/2 red onion, cut into pieces, layers separated
- wooden skewers
Instructions
Put the garlic, olive oil, vinegar, ginger, honey and oregano in a zip-top bag.
Cut the chicken into bite-size cubes and add them to the bag.
Seal the bag, shake well to coat everything, and refrigerate for 1 to 1 1/2 hours (30 minutes works in a pinch).
Soak the wooden skewers in water so they don't catch fire on the grill.
Thread the skewers, alternating one piece of chicken with two pieces of onion, until each holds 7 to 10 pieces of chicken.
Grill over high heat for 5 to 10 minutes, turning every 2 minutes or so, until crisp on all sides and the chicken reaches 165°F.
Notes
Chicken thighs stay juicier than breast. The original recipe uses duck breast if you want to go upscale.
Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).
