Sweet and Sour Chicken
Prep in 15 mins
Cooks in 30 mins
Serves 4
This recipe for sweet and sour chicken will help to bring your favourite takeaway directly to your campsite this summer.
Ingredients
- 4 boneless, skinless chicken breasts, trimmed of any fat
- 8 tbsp fine-shred orange marmalade
- 3 tbsp sweet chili sauce
- 3 tbsp rice wine vinegar
- 1 each, small red and green bell pepper, cut into strips
- 1 x 425g tin pineapple chunks, drained
- Seasoning salt
Equipment
- Knife
- Bowl
- Heavy-duty aluminium foil
- Fork/Whisk
- Spoon
- Frying Pan/Grill
Method
Cut 4 large rectangular pieces of foil
Whisk together the marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare your vegetables
Season the chicken all over with seasoning salt and place one piece in the centre of each square of foil
Top each with 1 tbsp of the marmalade mixture and ¼ of the pineapple and pepper slices. Divide the remainder of the sauce between them all
Fold the foil over the chicken and vegetables so that the edges meet in the centre. Seal tightly, making a ½ inch fold. Seal the ends, leaving room for expansion
Heat the BBQ grill. Place the packets onto the grill, over medium heat. Cover with a metal lid (make sure it has a heat-resistant knob)
Cook for 20-30 minutes, rotating the packages every 10 minutes or so. When done the chicken juices will run clear
Cut an X across the top of each packet and serve with some steamed rice
