Copycat Campfire Chicken Recipe By Tasty Food

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.

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.

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Steps:

• In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.