• In the summer of 2010, I made these campfire dinners on the beach. I prepared the foil packets at home and carried them onto the sand in a cooler of ice packs. While the kids splashed through the evening waves and the adults bumped the volley ball, I poked these dinners around in the coals hoping for success. When mealtime came, we all agreed that a new family tradition had been born. The name, "Ruppskimaker," is the combination of our family's names (Rupp, Skinner, and Rademaker).

Ingredients

  • 6 boneless, skinless chicken thighs, cubed
  • 2 bell peppers, any color, coarsely chopped
  • 1 large onion, coarsely chopped
  • 8 oz. fresh mushrooms, scrubbed and quartered
  • 6 cloves garlic, finely chopped
  • 1/3 cup olive oil
  • Juice from 1 large lemon
  • Corn cut from 5 fresh cobs
  • 6 large redskin potatoes, scrubbed and coarsely chopped
  • 1 small container grape tomatoes
  • Onion powder
  • Dried parsley
  • Salt and Pepper, to taste
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PREP TIME 20 Min READY IN 2 Hr 55 Min
COOK TIME 35 Min SERVINGS 6
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
COOKING METHOD BBQ & Grilled
CUISINE American
DIETARY NOTES One-Pot Meal

Preparation

  1. Build a large campfire and allow to burn down for several hours to create a bed of hot coals.
  2. Butter six large pieces of heavy duty aluminum foil. Combine first 9 ingredients in a huge bowl and divide evenly among the pieces of foil. Sprinkle generously with onion powder, parsley, salt and pepper. Place another piece of foil on top and crimp sides to seal. Wrap in a second layer of foil until double-strength. Cook in hot coals from a large campfire for 35 minutes, flipping every 5 minutes. Serve with bread and butter, and be sure there is plenty of salt and pepper on the picnic table.

Rating

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