Sometimes turkey sandwiches and hot dogs just won’t cut it for a meal when camping. Just because we aren’t in the comforts of our own kitchen doesn’t mean we can’t easily make gourmet meals. There is something about cooking over the campfire that just makes food taste better and that is definitely the case with these Honey Lime Chicken Kabobs.

As with most recipes I try to do as much prep work at home to make camp meals easier and allow me more time to relax. This recipe is no different. At home I cut up my chicken in to around 1 inch pieces, mixed together the marinade and threw it all in to a Ziploc bag to blend. After about an hour or so marinading in the fridge I put my bag in to the freezer. We’ve come to realize that it’s much easier to bring meals frozen and allow them to thaw while in your cooler. One it keeps everything around it cooler and two you don’t have to worry about it going bad as fast.

When you are ready to grill these up at the campsite, make sure to get a good fire going and let the fire burn down to those white hot coals. With a stick move the pile of coals under the campfire grate. This will allow it to cook the fastest. As for the chicken, just string the pieces on to the skewer and lay it on the grill. You will want to turn the skewers every few minutes to make sure it cooks consistently.

My family loved this meal and has asked me to make it again even when we’re not camping. We paired our meal with a bunch of chopped up veggies that we also put on the grill.

Honey Lime Chicken Kabobs Over The Campfire

 

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Author: Chelsey Janes

Recipe type: Dinner

Cuisine: American

Serves: 4

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• ½ teaspoon red pepper flakes
• 2 tablespoons cilantro, chopped
• 1 lb boneless chicken breasts, cut in to 1 inch pieces

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. We like to freeze ours and then let it thaw in the cooler until we are ready to make it.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

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