Campfire Sticky Chicken Recipes

COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY

Steps:

• Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
• In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
• Preheat the oven to 400˚F (200˚C).
• Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
• Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
• Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
• Bake for 45 minutes, or chicken is completely cooked.
• Enjoy!

MOM'S STICKY CHICKEN FROM 1972

Steps:

• Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
• Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
• Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
• Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CAMPFIRE STICKY CHICKEN

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.

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 STEW

Steps:

• Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape.

CAMPFIRE CHICKEN UNDER A BRICK WITH LEMONS

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.