Campfire Pan-Roasted Chicken
- 4 boneless chicken breasts with skin
- 1/2 cup soy sauce
- 1/4 cup peanut oil
- 1 lime, juiced
- 1 -inch piece ginger, peeled and chopped
- 2 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom and Miso Soup.
Recipe courtesy of Tyler Florence