Be the first to A camping recipe from David. This is a tangy sweet and sour version of baked chicken. It goes great with Campfire Corn on the Cob and Campfire Potatoes. All can be cooked with foil at the campfire or on the grill.
Prep Time: 45 minutes
Ingredients:
- 4 skinless chicken breasts
- 1/4 cup catsup
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 small can pineapple chunks, drained
- 1 green bell pepper, chopped
- 1 small sweet onion, chopped
- salt and pepper, to taste
Preparation:
Make the sauce first. You can make this ahead of time at home and bring it to the campground in a container in your cooler. First, chop the pepper and onion into big chunks. Then mix all ingredients (except the chicken) in a sauce pan and bring to a slow simmer stirring occasionally.
Next tear off a piece of foil big enough to wrap each chicken breast. Spoon some sauce onto each piece of foil, place a chicken breast on top, and spoon more sauce over each breast. Salt and pepper to taste. Wrap foil tightly and cook for 30-40 minutes over campfire coals or on the grill. Turn occasionally.
Next tear off a piece of foil big enough to wrap each chicken breast. Spoon some sauce onto each piece of foil, place a chicken breast on top, and spoon more sauce over each breast. Salt and pepper to taste. Wrap foil tightly and cook for 30-40 minutes over campfire coals or on the grill. Turn occasionally.
Servings: 4
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