CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
CAMPFIRE PAN-ROASTED CHICKEN
Steps:
- Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
- Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom and Miso Soup.
CAMPFIRE STICKY CHICKEN
I have never had sticky chicken, but I saw this recipe in the newspaper recently and thought I'd try it sometime.The recipe explains how to prepare this ahead of time so you can make it for an easy campfire meal. We don't go camping, but I figure you can make it at home, too! The recipe source is from Don Jacobson's "The One Pan Gourmet".
Provided by CookingONTheSide
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Before you leave home, cut the chicken into 1-inch cubes.
- Wrap the cubes in a packet of heavy-duty foil, then freeze.
- Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.
- The chicken will keep for 24-36 hours.
- When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire.
- Cook, stirring often, until the chicken is cooked through, about 20 minutes.
- Can be served with quinoa, couscous or brown rice.
Nutrition Facts : Calories 370.7, Fat 17.8, SaturatedFat 3.7, Cholesterol 68.4, Sodium 1314.3, Carbohydrate 18.1, Fiber 2.2, Sugar 13.7, Protein 37.5
CAMPFIRE CHICKEN UNDER A BRICK WITH LEMONS
You don't need an oven to make this campfire chicken recipe. Flattening the bird with a brick and cooking it in a skillet achieves a "roasted" finish. Two whole lemons bring bright, citrusy flavor.
Provided by Martha Stewart
Categories Chicken Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on a cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Rub all over with 2 tablespoons oil, and season generously with salt and pepper.
- Heat 2 tablespoons oil in a cast-iron skillet set over a campfire or on a medium grill. Place chicken in skillet, breast side down, and place a clean brick or heavy skillet directly on top, pressing to flatten chicken. Grill until skin is golden and crisp, about 12 minutes.
- Remove brick, and flip chicken. Cover with foil, and grill for 20 minutes more. Flip chicken, and grill until cooked through and an instant-read thermometer inserted into the thigh reaches 165 degrees, about 5 minutes more.
- Meanwhile, grill lemon wedges directly on grates, flipping, until caramelized, about 2 minutes per side. Transfer chicken to a platter. Drizzle with remaining tablespoon oil, and sprinkle with red-pepper flakes. Serve with lemons.
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