Campfire Pan-Roasted Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 475
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 64
- Cholesterol
- 199
- Sodium
- 1875
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
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
Directions
- 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.