Camp Fire Chicken Recipes

CAMPFIRE FOIL PACKS

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.

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 CHICKEN PACKETS

Steps:

• For each packet, place a 10 inches long piece of aluminum foil on the counter. Spray with nonstick cooking spray.
• Place sliced potato on the foil. Season them with salt & pepper to taste.
• Top with onions, peppers, then the chicken.
• Drizzle a little extra virgin olive oil on top of the chicken. Season chicken with salt & pepper.
• Wrap the aluminum foil up tightly, making sure there are no tears or "leaks". Double wrap the packets in foil if necessary.
• Grill at 400 for 35 minutes, or until done. Or, cook over an open fire.