Another camping trip, this time with friends. Another first!
I was in charge of food, of course. I was nervous about cooking for six of us so I tried to keep it simple and similar to what I knew worked before.
I knew I would grill some sort of chicken, thinking it’s the most agreeable to a crowd, and I went with thighs because they’re forgivable. The combination of cooking over an open flame along with delicate chicken breasts sounded like a disaster in the making.
I stored the chicken in two different baggies, along with seasoning for each. One, a five-spice dry rub mixed with a bit of oil. The other, a Thai-inspired marinade. Camping close to home and only for one night makes preparation easy.
We stuck with the same rosemary roasted potatoes, wrapped up in foil. They’re easy and don’t take a lot of work. I brought prepared ingredients for a lentil salad that I could toss together at the last minute. I loved the salad.
For dessert, we had S’mores a la Sheri; a perfect way to end the evening.
- Thai-Inspired Chicken Thighs (Bewitching Kitchen)
- Grilled Five-Spice Chicken Thighs (Fine Cooking #87, September 2007, p. 31)
- Lentil & Butter Lettuce Salad (The Meatball Shop Cookbook, September 2007, p. 123)
- Roasted Potatoes with Rosemary
