Sizzle in the Drizzle Camp Chicken Fajitas Recipe
This is another camping favorite. Again, we have done this on the Camp Chef cook stove as well as the fire. Lately, the Camp Chef is preferred because it is so easy and allows us to reserve some firewood for later in the evening. This is really the only chicken recipe we’ve made. When we tent camped, we always had this the first night, given that we weren’t willing to keep chicken in a cooler for long at all. Now that the mini-fridge is in the Aliner, I guess we could keep it longer. I mix the marinade at home beforehand so we don’t have to carry all of the ingredients. The high heat makes this sizzle and brown just right.
1 pound chicken breast, boneless, skinless (cut into thin strips)
1 pepper, (cut into strips)
1 onion, medium, sliced
4 tortillas, (use 6-8 inch flour or corn tortillas)
½ cup soy sauce
½ cup red wine vinegar
½ teaspoon black pepper
2 tablespoon corn syrup
2 tablespoon olive or vegetable oil
2 tablespoon lime juice
½ teaspoon liquid smoke
Few dashes Tabasco sauce
Topping: Cheddar cheese, Lettuce, tomato, sour cream, salsa…your choice
Combine all of the marinade ingredients in a large bowl and mix well; jar it to take to camp.
About 20 minutes before cooking, add chicken strips to marinade and set aside while you cut up the vegetables. In a large skillet, sauté chicken in marinade (yep, our it all on…it is what gives it the flavor and a bit of caremelization) over medium heat until tender, about 5 to 7 minutes.
Once chicken is just cooked through, add green pepper and onion.
Let cook on medium-low heat until all of the liquid is gone. Meanwhile, warm tortillas on grill or in microwave if you have access to one. Serve chicken and vegetables with warm tortillas, chopped tomatoes, lettuce, shredded cheese, Tabasco sauce and sour cream. Of course you can make this at home too. I recommend a 10-inch cast iron skillet. Nothing else compares.