Servings
8
Prep time
Cook time
Recipe
Ingredients
- 4 chicken breasts
- 2 tsp garlic salt
- 2 tsp lemon pepper
- 2 tsp paprika or taco seasoning
- 400g tin diced tomatoes
- ½ cup barbecue sauce
- 1 cup chicken stock (or 1 chicken stock cube + 1 cup water)
- Burger buns or wraps of your preference
- Salad/coleslaw mix
- Sliced pickles (optional)
Method
- Build a campfire and let it burn down to produce hot coals. You’ll need a grate or a suitable cooking surface to place over the fire. Place a cast-iron or campfire-friendly pot directly onto the grate to heat up.
- Season the chicken breasts with garlic salt, 1 tsp lemon pepper and paprika (or taco seasoning) and cook the chicken for about 5-7 mins per side or until the internal temperature reaches 75°C and the chicken is nicely charred and cooked through. Allow to rest for a few mins.
- In the same pot, combine the diced tomatoes, barbecue sauce, chicken stock and 1 tsp lemon pepper. Let the chicken simmer in the sauce for an additional 20 mins, allowing the flavours to meld together over the campfire.
- Remove the chicken and place in a large bowl. With 2 forks, shred the chicken. Slowly pour the sauce from the pot over the chicken until it is thoroughly coated in the sauce and stir well.
- Place a generous amount of the campfire pulled chicken onto the bottom half of each bun. Top the pulled chicken with a handful of salad/coleslaw mix for a refreshing crunch. If desired, add some sliced pickles for extra tanginess and crunch.
- Tip: If you have the facilities to correctly store leftover chicken, it makes a great jaffle filling.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
