Best Campfire Sticky Chicken Recipes

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

Ingredients

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

Ingredients

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.

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