Italian Campfire Chicken

I love cooking over a campfire.  It’s seemingly primitive, but yet oh so gratifying.  My absolute favorite campfire recipe is this gem from my Aunt Cheryl.  Although I am a vegetarian, I lust over this chicken-y goodness every time we are camping.  The consolation?  The potato version is just as delicious.

Note that this recipe is an entire meal, not just the main protein.  For some more veggie deliciousness, add a green salad. 

Ingredients
4 chicken breasts (or any other cut of chicken you might prefer)
2-3 bottles of your favorite Italian dressing
4 large russet potatoes
1 can button mushrooms
4 large baggies (more if using smaller baggies)
Aluminum foil

Directions

Before leaving on your camping trip or the night before preparing this meal.

Boil a large pot of water.  Wash potatoes and pierce skin with a fork.  Boil potatoes until soft but not falling apart.  Cut potatoes into slices.

Place chicken in one large baggie.  Pour Italian dressing into the baggie until the chicken is fully submerged.  Put into the refrigerator for at least 12 hours.

Place potatoes in one or two large baggies.  Pour Italian dressing into the baggie until the potatoes are fully submerged.  Put into the refrigerator for at least 12 hours.

Place mushrooms in one large baggie.  Pour Italian dressing into the baggie until the mushrooms are fully submerged.  Put into the refrigerator for at least 12 hours.

At your campsite

Individually wrap each piece of chicken in aluminum foil.  Wrap potatoes in several packets of aluminum foil.  Wrap mushrooms in aluminum foil in the same manner.

Place your aluminum foil packets on a grate on top of a hot fire.  Cooking time will vary depending on the strength of the fire.  Be sure to cook the chicken thoroughly making sure the inside of each piece is not pink.  The mushrooms and potatoes will take less time to cook.

Enjoy your meal!

Do you have a great camping recipe?  I’d love to give it a try.  Link it up in the comment section below.