🐔 Campfire Chicken and Peaches

Magma Crossover Series Firebox Grill

This was the dish that won Kevin McCabe's heart (well, stomach)! We were newly dating and I had him over to my house to cook him dinner. I don't think he'd ever dated anyone who cooked for him before, little did he know, this was the dish that would make him fall in love. Ha!

I knew he had a sweet tooth and did not like peppers . . . that's all I had to go on folks. My Dad used to grill chicken and fruit all the time in summer, and I sort of did a riff on that:

INGREDIENTS

4 Chicken Breasts (or thighs - bone in or boneless - your choice)
Fresh Sage
Fresh Peaches (can use canned peaches, just drain them)
Peach Preserves
Orange Juice or Apple Juice 
Balsamic Vinegar
Maple Syrup
Red Pepper Flakes
Onion
Garlic
Olive Oil
Salt & Pepper

INSTRUCTIONS

You can use whatever cut of chicken you like, but I use skinless, boneless breasts and pound them slightly to thin and make even. Place breasts into a sealable plastic bag and add the following:

4 smashed cloves of garlic
Red pepper flakes (to your liking - I use about 1/2 teaspoon)
Olive Oil (1/4 cup)
Balsamic Vinegar (1/4 cup)

Salt and Pepper to taste (this is where to impart a lot of seasoning so I go a little liberal with the S&P)

Shake up the bag and get everything mixed and coating the breasts. Set in fridge while you set up the rest of the dish. 

You wash and peel peaches (leave peel on if you like). I cut them into slices and then the slices into halves. Finely dice a small/medium sweet onion. Finely chop fresh sage leaves (about 6-8 leaves).

Here's how it goes down at camp:

I've got the Magma Crossover Double Burner Firebox and on one burner I've got the griddle heating up, the other burner, I've got my cast iron skillet heating up. 

Campfire Chicken & Peaches

Bring out the chicken! Chicken breasts go on griddle straight out of the marinade bag, no need to oil griddle. While they cook, add some olive oil to the cast iron skillet and add the chopped onion and sage. Cook until onion starts to caramelize, at this point, add the peaches. Let the peaches warm thru and start to give off their juices. Add some salt and pepper to taste. Keep an eye on the chicken, flip when starting side has a little of a "crust" or browning. 

Back to peaches . . . if they are not super juicy, don't worry we'll get there. Add a couple of generous tablespoons of peach preserves to the skillet and mix in. Drizzle maple syrup (not too much, don't want it to be too sweet), we're going for the smoky maple flavor it gives. Mix and add juice to loosen up the sauce a little (I like it a medium thickness . . . not thin, but not gluey, something you can spoon over the chicken). Keep tasting the sauce for salt and pepper, add more pepper flakes if you like it spicy. 

When chicken is brown on both sides on griddle, and peach sauce is bubbly, add breasts to skillet by nestling them into the sauce. They will finish cooking here for about 10 minutes. Lower the heat on the skillet to low (even off if chicken is done), this is just to warm through and get sauce and chicken to get to know each other. Turn off burner on the griddle. 

I serve it on the picnic table right out of the skillet. I made a big salad and roasted red potatoes with rosemary and olive oil. Make sure you get a peach on every bite of chicken! It's the sweet and savory that we love about this dish. 

What I love the most about traveling are all the different flavors and stories told over food. Every region has something they're proud of, call their own, or known for, and I want to taste it! When we go exploring, I always look for local produce, locally sourced jams, jellies, pickles, salsas, vinegars, oils, beer, wine, etc. I love to recreate dishes we enjoyed on the road . . . it brings us right back to that table and right back to all those wonderful memories. A great way to stroll down memory lane! Watch the episode segment below.

I hope you enjoy,
Patrice



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