Today’s campin’ n’ cookin’ tip is to not try a new recipe for the first time out on the camp site. Obviously, camp cooking is very different than cooking in your home kitchen and even grilling in your own back yard. And even though you may not have a bonfire to practice camp cooking at home, at least make every recipe you plan on cooking in your home kitchen/grill before you go. A little practice is critical because you don’t want to be out in the middle of nowhere with little resources and little food (for back up or do overs).
This leads me to tip number two. Even if you carefully plan your meals to cook from scratch, like the recipes I am featuring this week, bring back up food. From peanut butter and jelly sandwiches to tuna, have simple easy to prepare food on hand in case, something happens, like it rains and you can’t cook on an open fire.
The camping recipe for today is one I had a little trouble with. Don’t get me wrong this was some of the most tender chicken I have ever eaten, so juicy, yet it lacked in flavor and execution. First the sauce leaked out of the packets getting everywhere, so make sure you use heavy duty foil and double wrap it (I made these changes to the recipe below). And while this meal wasn’t totally flavorless, there was something missing, but I just couldn’t put my finger on it. Maybe I needed to marinate the chicken or maybe the sauce needs just something else. This recipe has tons of potential, especially when chicken traditionally grilled or baked can sometimes come on the dry side. So I will try this one again and try a few tweaks!
Make-ahead Hawaiian Chicken Packets for Camping
Prep Time: 15 minutes Cook Time: 25-35 minutes Serves: 4
4 boneless skinless chicken breasts
¼ teaspoon salt and black pepper
2/3 cup teriyaki sauce
½ teaspoon crushed red pepper
3 tablespoons soy sauce
1 green bell peppers (seeded and sliced)
1 red bell peppers (seeded and sliced into strips)
1 onions (chopped)
1 (20 ounce) can pineapple tidbits
8 pieces (about) 20″ x 12″ heavy-duty aluminum foil
Drain pineapple and set aside juice.
Combine pineapple juice with teriyaki sauce, crushed red pepper and soy sauce in a small bowl or liquid measuring cup.
Place 1 chicken breast over the foil then season with salt and black pepper on both sides.
Pour 1/4 of the teriyaki sauce mixture over chicken and turn the breast to coat with the sauce.
Repeat with the remaining chicken breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits and place on top of chicken breast.
Fold the short ends of the foil together over the center and seal, allowing room for expansion and circulation. Fold in the open edges, sealing each packet securely. Wrap each packet with additional pieces of foil to prevent leakage.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on medium hot grill and cook for about 25-35 minutes or until the chicken is cooked through.
Note: Packets can be made up to 24 hours in advance.
Baking directions: Prepare foil packets according to directions. Place on baking sheet and bake in preheated 375 degree oven for 30-40 minutes or until cooked through.