Camp Fire Chicken Recipes

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CAMPFIRE CHICKEN WINGS



Campfire Chicken Wings image

Provided by James Briscione

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings
1/4 cup olive oil
2 tablespoons lime juice, plus 1 lime cut into wedges
One 1.06-ounce packet mesquite grill seasoning mix, such as McCormick's Grill Mates Mesquite Marinade
2 tablespoons thinly sliced scallions
1 tablespoon fresh cilantro leaves

Steps:

  • Preheat a grill for cooking over medium heat.
  • Combine the chicken wings, oil, lime juice, seasoning mix and 2 tablespoons water in a resealable bag and toss well to coat. Spread out a large sheet of aluminum foil, then pour the contents of the bag into the center. Fold the foil over in half to cover and crimp the edges to seal.
  • Place the foil packet on the grill and cook for 25 minutes. Open the packet carefully, watching out for steam. Transfer the wings to the grill and cook until marked on both sides, about 2 minutes more per side.
  • Arrange the wings on a plate and garnish with the scallions, cilantro and lime wedges.

CAMPFIRE FOIL PACKS



Campfire Foil Packs image

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

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.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

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.

COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY



Copycat Campfire Chicken Recipe by Tasty image

Here's what you need: paprika, onion powder, salt, garlic powder, dried rosemary, black pepper, dried oregano, whole chicken, carrots, red skin potatoes, corn, olive oil, butter, fresh thyme

Provided by Rie McClenny

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon black pepper
1 teaspoon dried oregano
1 whole chicken, quartered
2 carrots, cut into thirds
3 red skin potatoes, halved
1 ear corn, quartered
1 tablespoon olive oil
1 tablespoon butter
5 sprigs fresh thyme

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!

Nutrition Facts : Calories 1481 calories, Carbohydrate 69 grams, Fat 89 grams, Fiber 10 grams, Protein 93 grams, Sugar 7 grams

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.

CAMP FIRE CHICKEN



Camp Fire Chicken image

These are wonderful little surprise packets that can be cooked on the grill, in an oven or in a campfire. You can use chicken, pork chops or maybe a little roast, your choice!!! Taylor make each person, make them feel special!!!! Have fun with these, after all that's what food is suppose to be! Enjoy

Provided by Dave T.

Categories     Chicken

Time 1h45m

Number Of Ingredients 9

1 boneless skinless chicken breast per person
1/2 c match stick baby carrots per person
4 small red or white baby potatoes per person
4 small baby portebello mushrooms per person
4 green onions per person
1 ear of corn per person
olive oil
SPICE BLEND
1 tsp each chipotle chili powder, cumin, garlic powder, onion powder, salt, black pepper

Steps:

  • 1. Preheat grill to 500 degree. For each packet lay out a double length of aluminum foil, 12in long.
  • 2. In the middle of the foil lay a chicken breast, sprinkle with spice blend, on top of chicken lay ear of corn, on one side place potatoes, 2 mushrooms, and a couple of green onions, on the other side lay carrots, 2 mushrooms and remaining green onions. Drizzle all with olive oil and sprinkle on more spice rub in corn.
  • 3. Wrap foil up and roll down, fold ends in to seal. Replete for each packet being made. Place packets on top grill rack and reduce flame height to low (try to keep grill temp around 350) close lid. Cook for 1hr-1 1/2hr till internal temp of chicken is 180
  • 4. Unwrap and serve 1 packet per person. Eat from the packet or serve on a plate!! Enjoy!!!!

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