Are you looking for a way to up your barbecue game? Don’t miss this incredible chicken thigh marinade that will keep your family coming back for more. Get the full camping recipe for this campfire grilled chicken below.
Ingredients
Recipe adapted from one on PioneerWoman.com
- 1/2 c. extra-virgin olive oil
- 1/4 c. soy sauce
- 3 garlic cloves, chopped
- 1 tbsp. brown sugar
- 2 tbsp. lemon juice
- 1 tbsp. dijon mustard
- 1 tsp. fresh thyme leaves, chopped
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- FOR THE GRILLED CHICKEN:
- 4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters
- 1 c. marinade
- Oil, as needed
Instructions:
- Before leaving home, peel and chop the garlic cloves and thyme.
- Then, combine the olive oil, soy sauce, chopped garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt, and pepper in a portable container or resealable bag. Refrigerate for up to four days until you’re ready to use.
- At the campground, 30 minutes before you want to start cooking dinner, add your chicken legs or thighes to a gallon bag and dump in the marinade. Gently massage the chicken to coat them thoroughly.
- Refrigerate the marinating chicken for up to 4 hours.
- While the chicken marinates, heat your grill to around 350 degrees.
- Thoroughly oil the grill grate. Once the grill is ready and the chicken has marinated, add it to the grill, skin-side down.
- Cover and cook for 6-8 minutes. Flip and spread out the coals of your campfire to lower the heat. Cover the chicken again and cook until the internal temperature reaches 165 degrees. 20-30 minutes, depending on the heat of the fire.
- Remove the chicken from the heat and allow it to rest for five minutes before serving. We recommend making a side of grilled veggies or rice to serve with the chicken.
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