Delicious Honey Mustard Chicken Cooked In The Campfire
What's better than a good campfire? Golden honey mustard cooked over the campfire!
This is a versatile dish, it can be made for a gourmet dinner, or cooked and sliced up for wraps, salads and even sandwiches.
Here's how we did it
Ingredients
4 tbsp oil
1 medium spring onion finely chopped
2 tsp garlic
1/2 cup whole grain mustard
1/4 cup honey
2 tsp mild mustard
1 tsp paprika
1 small red capsicum chopped small
1 medium zucchini sliced
1 punnet cherry tomatoes sliced in half
1/2 tsp salt
1/2 tsp black pepper
6 chicken breasts
Method
Prepare your fire with heat beads or charcoal bricks. Ensure they are lit and hot.
Place a grate over fire.
In a small saucepan, heat half the oil. Cook spring onion and garlic, stirring a few times until golden and fragrant, approx. 2 mins. Add whole grain mustard, honey, mild mustard and paprika, and stir until ingredients are combined. Bring to a boil, and stir until thickened. Add the capsicum, reduce the heat and stir. Cook for another 2 minutes. Allow to cool slightly.
In a medium bowl, toss zucchini, tomatoes, half the salt, half the black pepper and remaining oil. Season chicken with remaining salt and pepper.
Arrange 6 pieces of foil, approx 45cm length, into a boat shape. Divide zucchini mix among each foil pack. Place chicken breasts on veggie mix. Spoon honey mustard mix over chicken evenly. Fold foil to seal chicken.
Place over grate, and allow to cook for approx. 15 mins.
Open one foil pack to check chicken is cooking through. Cook for a further 15 mins.
Open foil packs carefully. Make a small incision in the middle of the chicken to make sure they are cooked all the way through.
Note: This recipe can be cooked in the oven at approx 160C degrees for approx 30 mins, checking halfway through.
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