Campfire Sticky Chicken Food

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.

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!

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.