Camp Fire Chicken Food

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CAMPFIRE PAN-ROASTED CHICKEN



Campfire Pan-Roasted Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

4 boneless chicken breasts with skin
1/2 cup soy sauce
1/4 cup peanut oil
1 lime, juiced
1-inch piece ginger, peeled and chopped
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper

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



Campfire Chicken Packets image

Cracker Barrel restaurant serves something similar to this dish. This is our at-home version. Bone-in meat works best. The chicken flavors the potatoes & veggies so well.

Provided by thedixongang

Categories     One Dish Meal

Time 1h

Yield 1 packet

Number Of Ingredients 7

1 chicken thigh
1 small russet potato, scrubbed & sliced (or 1/2 medium potato)
1/2 small onion, sliced
1/3 green bell pepper, sliced
salt
pepper
1/2 teaspoon olive oil

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.

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