Challenge accepted: Campsite grilling that’s tasty, healthy and easy. Learn how to make one of our favorite camping recipes in today’s video: lemon garlic rosemary chicken! This recipe is perfect for camping and the RV because ingredients are few, prep time is minimal, and you can grill it to perfection in just a few minutes. We’re pairing it with an arugula and grilled apple salad with tangy Dijon vinaigrette for a meal for the ages. Follow along to see just how easy it is!
Recipe for Marinade (per pound of chicken):
• 2 T finely chopped, fresh Rosemary
or 2 t dried, crushed rosemary (more if you like – rosemary is such a great flavor)
• 2 T Lemon Zest
• ¼ cup of Lemon Juice
• 2 T Olive Oil
• 4-6 Garlic Cloves, Minced
• Salt & pepper to taste – I like red pepper flakes also for a little kick.
Mix together the zest, juice and olive oil and stir in the spices. Cut a pound of boneless-skinless chicken breast in fingers or cutlets for skewering and place in a zippered bag and pour in the marinade.
Squish it around to get the chicken coated, squeeze out the air and place in the fridge to marinate for 30-60 minutes.
Recipe for the Dijon Vinaigrette dressing (Shout out to Ina Garten, The Barefoot Contessa)
• ½ cup EVOO
• 3 T Apple Cider Vinegar
• 1 t Minced Garlic
• 1 tsp Dijon
• Salt & Pepper to Taste
Slice an apple, put the slices in a bowl, coat with some of the Dijon vinaigrette and set aside.
Cut a lemon in half and set aside with the apple slices.
Skewer the chicken, keeping some of the lemon zest and rosemary on it as you remove it from the bag.
Preheat the grill on high for 5 minutes or so.
Grill the chicken on direct, high heat for 3-5 minutes on one side and turn to sear the opposite side.
Set the chicken to the side of the grill and put a slight char on the apple slices and the lemon halves. Smoky lemon juice is another great flavor. We’ll squeeze some on the chicken when we serve.
Remove and let cool.
Set heat to medium, and cook the chicken indirectly for another 8-10 minutes, until it’s cooked to at least 165 degrees.
Let chicken rest for 5 minutes.
Cube the apple slices and toss into the salad, remove the chicken from the skewers, slice and add to salad. Serve with the grilled lemon halves.
Toss some arugula and spinach with cherry tomatoes, sliced cucumber, and sliced radishes and drizzle with the remaining Dijon vinaigrette.
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We are second generation RVers (Bob and Seana) and worked for many years producing magazines, articles, photographs and videos for Trailer Life, MotorHome and RV Buyers’ Guide magazines. We’re continuing to share our lifelong passion for the lifestyle with a cornucopia of RV travel, tips and tricks and upgrade project videos here on RV-Smart. Stay tuned for travel hacks, camping vlogs, how to’s, DIY projects and more!
Lean & Light Grilling: Lemon-Garlic-Rosemary Chicken
RV-Smart
https://www.youtube.com/c/bobdawsonrv-smart
Original of the video here
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