Here is another great recipe to enjoy with your loved ones around the campfire this camping season:
- 1 pound boneless, skinless chicken thighs, cut into bite sized pieces
- 1 small red onion
- 1 red pepper
- 2 teaspoons neutral oil
- 1 teaspoon salt
- 1 tablespoon soy sauce, (or tamari for GF)
- 1 lime, juiced (about 1 ½ tablespoons)
- 2 teaspoons red curry paste
- 1 teaspoon toasted sesame oil
Peanut Dipping Sauce
- 1/4 cup natural peanut butter
- 1/4 cup water
- 2 teaspoons soy sauce, (or tamari for GF)
- 2 teaspoons rice vinegar
- 2 teaspoons chili garlic paste
- 1 teaspoon sesame oil
At Home (or an hour before dinner):
Stir together all marinade ingredients in a small bowl. Place the chicken in a large zip-top bag or resealable container and pour in the marinade, making sure the chicken is completely coated. Chicken should marinate at least an hour and up to 48 hours.
If prepping the veggies ahead of time, cut into 1-inch pieces and pack them in a second bag or container. Pack chicken & veggies in your cooler.
In a separate container, mix together all the ingredients for the peanut dipping sauce. Seal and pack in your cooler.
Fire up your grill or get your campfire going. You’ll be cooking the skewers over medium-high to high heat.
Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt.
Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the chicken has cooked through (about 10 minutes), and the vegetables are tender (7-10 minutes).
Serve with the peanut sauce & enjoy!
2 zip-lock bags, sealable containers, small sealable container for sauce, 4-8 Skewers (either metal or wood: If using wood, soak in water for at least 30 minutes before grilling to prevent them from burning), sharp knife, cutting board, tongs, plates, and utensils for serving.