2 Ingredient grilled mango glazed chicken + fresh salads
Camping food doesn’t have to be boring but it does have to be simple. With limited herbs and spices on the road and not much space to store food, this recipe is the ultimate cheat to getting a tasty meal without having to store lots of surplus ingredients.
We prepared ours using the Campingaz Bistro Grill, but you can easily cook it on a BBQ or in a pan depending on your camping set up.
Ingredients
Serves 2 - 3 hungry campers, easily adapted for more
1/2 Jar of mango chutney
650g Chicken (3 Chicken breasts)
4 x Corn on the cobettes
1/2 Cucumber
1 x Avocado
1 tsp Cumin
2 tsp Olive oil
Crunchy coleslaw kit or salad bag of choice
Method
10 mins prep | 15 mins cook time
Dice the chicken and coat it in mango chutney. Set aside to marinate.
Parboil corn on the cob
While the corn is boiling, make up the cucumber salad by dicing the cucumber and avocado, and toss with olive oil and cumin.
Transfer the chicken to the grill and cook thoroughly. Add the corn on the cob to the grill, allowing the chutney runoff from the chicken to char the corn.
Serve with your salad of choice. We used a crunchy coleslaw kit to avoid the need for storing extra ingredients like carrots, cabbage, and mayo.
Enjoy this simple and flavourful camping meal that requires minimal ingredients and effort!
Top tip: Spay oil is so easy to pack and use when camping. This one is from Aldi and it works a treat.
We initially used kebab sticks but ended up taking the chicken off as it was easier to cook on the grill without.
Toss the corn in the run off mango chutney and char grill until a little crispy on the outside
More about the Campingaz Bistro Grill
We use this grill plus a single gas burner stove as part of our camp kitchen set up. Here’s why we love it!
Compact, lightweight and easy to store in it’s handy carry box
Fires up in seconds (no need for a lighter)
Very easy to clean and no faff unlike traditional BBQ’s
Uses same gas cartridges as our single burner stove
Cooks to perfection!
