Grilled Chicken over Campfire
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Chicken can be replaced with turkey or other meats, but cooking time and calories will change. A simple marinade adds bold flavor, and grilling over coals makes it smoky and tender.
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
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1
Chicken
1
Lemon
5 tablespoon
Soy sauce
1 tablespoon
Mustard
to taste
Salt
1
Garlic
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
If using frozen chicken, defrost it at room temperature. Remove any remaining feathers, trim the fat gland, and rinse the chicken under cold running water. Pat dry with a kitchen towel.
Step 2
In a small deep bowl, mix soy sauce with juice from half a large lemon. Add mustard and ground black pepper.
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Step 3
If you're using garlic, peel and crush the cloves, then add to the marinade. Add salt only if needed, as soy sauce is already salty.
Step 4
Stir all ingredients until the marinade is smooth.
Step 5
Cut the chicken lengthwise along the breast (like butterflying). Place it on a large plate or tray. Pour the marinade over and rub it evenly on both sides. Place the chicken in a plastic bag and refrigerate for at least 2 hours (overnight is best).
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Step 6
Light the grill. When coals are white-hot, lightly oil the grill grate using a sponge or silicone brush. Scrape off excess garlic and mustard from the chicken to avoid burning. Place the chicken over the coals.
Step 7
Grill, flipping periodically, until fully cooked. Internal chicken temperature should reach 165°F (74°C) for safe consumption.
Step 8
To check doneness: make a deep cut on the thigh. If the juices run clear, it’s done!
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Step 9
Serve hot, right off the grill, with fresh vegetables, salads, sauces, and herbs. Enjoy!