Camp Cooking - Chicken

Grilled Chicken Burgers

Ingredients:

• boneless, skinless chicken breast (1 per person)
• lemon pepper or steak seasoning
• jumbo hamburger buns
• mayonnaise
• lettuce
• tomato

Equipment:

• large Ziploc bag
• grill

Preparation:

At home, pound out the breasts flat and store them in a Ziploc bag. At the campground, season one side of the chicken and place seasoned side down on the grill. Then season the other side of the chicken. Cool the chicken until its tender, turning frequently. Toast the buns on the grill the last few minutes of cooking, if desired.

Spread the buns with mayo and top with lettuce and tomato. Easy and very tasty!

Tip: Try marinating the chicken in teriyaki sauce before grilling. Then, substitute the lettuce and tomato with a slice of pineapple. Aloha!

Bacon Chicken

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 pound pkg. bacon (thick cut)
• extra-virgin olive oil

Equipment:

• toothpicks
• heavy duty aluminum foil

Preparation:

Wrap each chicken breast with 2-3 strips of bacon, securing them with the toothpicks. Then place them onto foil lubricated with oil (disposable rectangular tins work too). Cook over hot coals, turning frequently, until the bacon is crispy and the chicken is thoroughly cooked.

Campfire Fajitas

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 green bell pepper
• 1 red bell pepper
• 1 medium yellow onion
• 5 cloves garlic, minced
• ½ cup olive oil
• 1 tsp. salt
• ½ tsp. ground cayenne pepper
• 1 tbs. dried cilantro
• 1 tbs. ground cumin
• 2 tbs. liquid smoke
• 1 lime
• 2 tbs. butter
• flour tortillas
• guacamole
• sour cream
• 1 pkg. Mexican Mix Shredded Cheese

Equipment:

• 2 large Ziploc bags
• cast iron skillet

Preparation:

At home, slice the chicken into 2-3 inch strips and place in a large Ziploc bag. Add oil, garlic, liquid smoke, and spices. Refrigerate. Slice the peppers and onion into 2-3 inch strips. Place them in another bag and refrigerate.

At camp, get a hot fire going and place the chicken across the campfire grate. While the chicken is cooking, in a large skillet melt the butter and add the veggies. Sauté over medium heat, until the onions are translucent. Heat/toast the tortillas over the fire. Combine everything in a flour tortilla and top with sour cream, guacamole, and cheese. Enjoy!

Tip: The smoke from the campfire along with the liquid smoke make for a very unique and delicious combo. Save your leftovers for tacos in a bag for tomorrows hike!

Tex-Mex Foil Dinner

Ingredients:

• boneless, skinless chicken breasts (1 per person)
• 1 can corn, drained
• cooked rice
• 1 can black beans, not drained
• 1 jar salsa
• salsa verde (green salsa)
• 1 pkg. Mexican Mix Shredded Cheese

Equipment:

• heavy duty aluminum foil
• Ziploc bag(s)

Preparation:

Cut up the chicken into 2 to 3 inch strips. Mix all the ingredients, spoon and seal into aluminum foil packets. If made at home, put into Ziploc bags and seal well to keep out water from the cooler. At the campground, place the foil packets over the grill or campfire and cook until the chicken is done.

Tip: This recipe can be made at home ahead of time and just placed on the grill when ready to eat.

Easy Chicken Pot Pie

Ingredients:

• 2 large chicken breast, cooked and shredded
• 2 large cans mixed vegetables, undrained
• 2 cans cream soup, any flavor
• 1 (10 pack) can of biscuits

Equipment:

• Dutch oven

Preparation:

Place all ingredients in the Dutch oven, except the biscuits. Warm until heated through. Add the biscuits on top of the chicken and veggie mixture. Cover and place on coals until the biscuits are baked, about 10-12 minutes.