This savory dish is perfect for a camp meal or for campfire cooking while camping or overlanding. Lightly coating the chicken in mayonnaise ensures the meat stays juicy (don’t worry – you won’t taste the mayonnaise after it cooks). Use chicken thighs for extra juicy meat and apply spices to your preference – adjusting the spicy level with pepper and cajun seasoning.
Ingredients:
- 1 lb boneless/skinless chicken thighs
- 1/2 cup mayonnaise
- 1 level tablespoon minced garlic (store bought)
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- Cajun spice to taste
- Non stick spray
Drain and pat dry 1 lb boneless/skinless chicken thighs. Coat the chicken thighs with the mayonnaise on all sides. The chicken thighs should be lightly coated but not dripping. Apply minced garlic on both sides of the chicken thighs. Salt and pepper to taste. Apply cajun spice – about 1/4 teaspoon over the front and back, or to taste.
Build a fire and allow the wood or charcoals to burn down to a medium heat (at least towards the edge of the fire). Medium heat equates to holding your hand over the fire for about 5 seconds before it becomes uncomfortable. Place a grill grate securely over the edge of the fire, about 8 – 10 inches above the fire. Spray the grate with non-stick spray such as Pam. Place your chicken thighs on the grate cooking for about 10-15 minutes each side. Measure the meat temperature using a thermometer. The internal temperature should read above 165 (better if at 175). In the last 5 minutes of cooking – sprinkle parmesan cheese over the chicken. Place a sheet of aluminum foil loosely over the chicken and allow the parmesan cheese to brown. Be careful to avoid burning the cheese.
Remove from the fire, allow to rest for at least 5 minutes, then serve. Makes 2 – 3 servings.
View our other camping recipes.