Savory, herby chicken marinated with Thai basil cooks quickly over coals or a grill grate for a camping dinner that develops smoky char, juicy centers, and crisp edges without juggling a lot of pans.
Why This Works at Camp
Skewers make sense outdoors because the chicken is already portioned, easy to turn, and simple to serve without extra utensils. The marinade can be handled before the trip, then the meat goes straight from the cooler to the cooking area when dinner is close. Since the pieces cook quickly, Thai Basil Chicken Skewers work well when daylight is fading or when the fire has settled into hot coals. For a grilled camping dinner, they also keep cleanup manageable: one cutting board at home, one set of raw-meat tongs at camp, and a clean plate or tray for the cooked skewers.
Cooking Gear Notes
A sturdy grill grate over coals or a propane camp grill is the easiest setup for this camp grill recipe. Metal skewers are convenient because they do not need soaking and can be washed after dinner, but bamboo skewers work if they are soaked before packing or while camp is being set up. Bring long tongs, a clean serving tray, and a small trash bag for used paper towels or marinade packaging. If wind is pushing the heat around, rotate the skewers often and move them between hotter and cooler spots on the grate. An instant-read thermometer is useful around camp so you can pull the chicken as soon as it is cooked through instead of leaving it over the fire too long.
Storage and Leftovers
Keep the chicken chilled in a sealed container or zip-top bag in the cooler, ideally tucked low where it stays cold and cannot drip onto ready-to-eat food. If the skewers are assembled ahead of time, pack them in a rigid container so the tips do not poke through the bag. Plan to cook them the same day or early in the trip for the best texture. Leftover cooked chicken should come off the skewers before it goes back into the cooler; it packs flatter and chills faster that way. Reheat gently in a covered skillet or near the edge of the grill so the basil and garlic notes stay fresh instead of turning bitter.
Before You Make Thai Basil Chicken Skewers
What parts of Thai Basil Chicken Skewers can be prepped before leaving home?
You can mix the marinade, cut the chicken, and pack everything in a leakproof container before the trip. For a car camping recipe, threading the skewers at home can save time at the campsite, but pack them in a container long enough to protect the ends. If cooler space is tight, keep the chicken marinating in a bag and thread the skewers at camp just before cooking.
Can Thai Basil Chicken Skewers be cooked over a campfire instead of a propane grill?
Yes, but wait until the flames drop and you have steady coals for cleaner campfire cooking. Set the grate close enough for a good sear, then keep the skewers moving so the sugar and aromatics in the marinade do not scorch. If the fire flares up, slide the skewers to the edge of the grate for a minute, then move them back once the heat settles.
Thai Basil Chicken Skewers
Equipment
- Grill grate or portable grill
- Metal or soaked bamboo skewers
- Tongs
- Knife
Ingredients
- 2 small chicken breasts cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 tablespoon brown sugar
- 1/2 cup fresh Thai basil leaves chopped
- 1 tablespoon neutral oil
Instructions
- In a bowl, whisk soy sauce, lime juice, garlic, brown sugar, basil, and oil.
- Add chicken cubes and toss to coat. Marinate 10 minutes.
- Thread chicken onto skewers.
- Grill over medium-hot coals for 4-5 minutes per side, turning once, until cooked through and slightly charred.
- Serve hot off the grill or cool slightly for snacking.