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: 2002-06-16
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2-3 lbs Boneless/Skinless Chicken – cut into large bite sized pieces
- Teriyaki Sauce
- Brown Sugar
- Assorted Vegetables – cut into chunks
- *We mix and match with: red and green bell peppers, onions, whole button mushrooms, zuchinni,etc.
Instructions
Pour teriyaki sauce over a lump of brown sugar (approx 1/2 cup) until it dissolves sugar and is runny. Set aside.
Put cut up chicken into plastic storage bag – add teriyaki mixture.
Let chicken marinate at least a couple hours and up to 2-3 days.
Using foil bags or making your own foil bowls, add ingredients until you have formed a ball approx 5-6 inch in diameter. Make sure the foil is sealed well.
Place on hot coals for approx 30-45 mins (depending on size) until done.
**Bags of chicken can be frozen in the marinade at home to save the prep time.
**Try chopping all veggies before you leave. Seperate them into their own 1-quart storage bag, then put all bags into 1-2 gallon bags to keep all ingredients together.
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