You’ll have the campsite salivating with jealously as the spicy aromas of satay chicken waft across the field (don’t pretend you didn’t know that camping was competitive). Whenever I’m barbecuing chicken I use thigh fillets rather than breast as they maintain a succulence, even when faced with the fiercest of flames.
A quick tip for camping, you can chop them into small pieces and put on skewers, but it is much easier and somehow more satisfying just to grill and eat the fillets whole. Another tip for making easy camping marinades are the squeezy tubes of ready-prepared herbs from the chilled counter in supermarkets. Gourmet Garden is a popular brand, though many supermarkets have their own.
12 chicken thigh fillets
4 large tbsp crunchy peanut butter
4 tbsp runny honey
4 tbsp coconut milk
2 tbsp squeezy lemongrass
1 tbsp squeezy ginger or 5cm ginger, grated
1 tbsp squeezy garlic or 4 cloves of garlic, crushed
tbsp mild curry powder
2 tsp chilli flakes
1 tsp sesame oil
2 tbsp soy sauce
Mix all the ingredients, except the chicken, to make a thick sauce. Throw in the fillets and massage in the marinade so that it gets into all the nooks and crannies. Leave overnight in the fridge if possible. Obviously if you’re on a campsite or you’re a last-minute chef (like me) then they will still taste great after half an hour.
Cook on the barbecue until firm. If you’re grilling, put under a high heat and cook for about 20 minutes, turning and basting regularly. Check that the chicken is cooked through and not pink in the middle before serving.