On a recent camping weekend in Pictou County we feasted on Mojito Chicken, flavoured with fresh herbs and lime juice, baked potatoes with cheddar and sour cream and Tuscan salad.
Marinate chicken before you leave in a Ziplock bag.
We use a pinch of this and little of that:
- chicken thighs
- grated ginger
- chopped cilantro
- chopped mint
- juice of one lime
- two minced garlic cloves
- splash of white wine or dry vermouth
- sweet Thai chili sauce
To keep it easy, pre-make a salad ahead of time or bring along a bagged salad. We often bring a store-bought Caesar salad or a Super Foods salad. If you’re making your own salad, pre-make a dressing and bring along in a little bottle.
These are great for multiple meals. Prick your spud, toss in olive oil and salt and bake in a 350′ degree oven for an hour. Cool and wrap in heavy foil.
Simply reheat on the BBQ and remember to pack sour cream and cheddar cheese. Sliced green scallion is also delish.
Slice leftover potatoes and saute for dinner the second night, or as a hashbrown for breakfast. We added dried oregano and basil.