Campfire Pan-Roasted Chicken

Name: Campfire Pan-Roasted Chicken
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 4 boneless chicken breasts with skin; 1/2 cup soy sauce; 1/4 cup peanut oil; 1 lime, juiced; 1-inch piece ginger, peeled and chopped; 2 garlic cloves, chopped; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 1 hr 15 min

Prep: 5 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 1 hr 15 min

Prep: 5 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Ingredients

4 boneless chicken breasts with skin

1/2 cup soy sauce

1/4 cup peanut oil

1 lime, juiced

1-inch piece ginger, peeled and chopped

2 garlic cloves, chopped

Kosher salt and freshly ground black pepper

Directions

Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom and Miso Soup.