CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-05-20
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 4 Boneless Chicken Breasts
- 1/2 stick of margarine or butter
- Chef Paul Prudhommes Poultry Magic Spice (found in the spice section of most grocers)
Instructions
Heat cast iron skillet about 8-10 minutes until extremely hot (can use an alternate skillet but cast iron works best). Melt margarine in a separate pan. Dip chicken breast in melted maragrine. Coat chicken evenly on both sides with Poultry Magic spice. Place in hot iron skillet and cook on high browning approx 5-6 minutes each side or until chicken is done all the way through.
* Chef Prudhomme makes other magic blend/blackening spices and this can easlily be prepared with steaks or fish instead of chicken.
**This recipe has to be prepared outdoors because of the spicey smoke it produces.
***Baked potatoes and caesar salad are great sides.
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