When camping, dinners are not limited to hot dogs and reheated frozen taquitos in the microwave in the RV. Enjoy healthy #SOBikini simple dinners made right on hot campfire coals.
Campfire Chicken, What to Bring:
Aluminum foil
Tongs
Small cutting board
Sharp knife with a knife cover on it for safety when traveling
Seasonings like salt, pepper, cayenne pepper, turmeric, cumin, fresh herbs such as cilantro, rosemary, basil
Grape seed oil for cooking
Oven mit!
Don’t forget the paper towels 🙂
Tips for Campfire Cooking:
Bring fresh ingredients with you
Stop at a local farmer’s market for fresh vegetables like yellow summer squash, zucchini, and red onion.
Substitute shrimp, halibut, beef, or pork for chicken
Add spices like turmeric for flavor. Bonus, it helps ease sore muscles from a long day hiking
Include energizing, protein-rich healthy carbs such as cooked quinoa instead of potatoes
Bring pre-cooked quinoa to keep campfire cooking simple.
Campfire Chicken with Vegetables. Chicken breast are combined with vegetables, summer sausage and quinoa and grilled in a foil packet
Ingredients
1 pound chicken tenders, cut into 1-inch pieces
1 tablespoon ground turmeric
1 cup cooked quinoa
¼ teaspoon cayenne pepper
1 medium red onion, halved and sliced
2 medium hot house or similar tomatoes, cut into wedges
1 large red bell pepper, cut into ½-inch thick strips
1 medium zucchini, sliced
1 medium yellow summer squash or pattypan squash, sliced
6 garlic cloves, halved
½ pound pancetta, roughly chopped
½ pound summer sausage, cut into 1-inch pieces
2 tablespoons fresh oregano or thyme leaves
1 ear fresh yellow or white corn kernels
2 tablespoons grape seed oil
½ teaspoon sea salt
1 teaspoon ground black pepper
6 double-folded aluminum foil squares, about 12-inches x 12-inches
Instructions
In a small mixing bowl, toss together chicken and turmeric.
Set aside.
In a separate small mixing bowl, toss together quinoa and cayenne pepper and set aside.
Preheat grill to medium-high heat or prepare outdoor campfire.
In a large mixing bowl, combine onion, tomatoes, bell pepper, zucchini, yellow squash, garlic, pancetta, summer sausage, oregano or thyme, and corn and toss together.
Drizzle oil over all and add sea salt and black pepper and toss well to combine.
Add chicken mixture and quinoa and toss well to combine.
Divide each mixture equally amongst 6 aluminum foil patches.
Form foil into a pocket-style design and fold edges of foil to close securely.
Place foil packet directly on heated grill over medium-high heat or directly onto coals or rack over open campfire.
Cook for 20-25 minutes or until chicken is cooked through.
Serve as is or with a sauce on the side such as roasted red bell pepper remoulade or basil pesto.
