Car Camping Jerk-Style Chicken Thighs with Coconut Rice and Beans over the Campfire
Marinate bone-in chicken thighs in a spicy jerk paste at home, then grill them over a two-zone campfire for about 35 minutes until they hit 165°F. While they cook, simmer coconut rice and kidney beans on a camp stove burner for 15 minutes, then let it rest 10. Total time is about 1 hour 5 minutes once the coals are ready.
Jerk is a Jamaican style of seasoning built on allspice, thyme, scallion, garlic and hot pepper. This version is a camp-friendly take, not a strict traditional one. You blend the paste at home, so camp work is just fire, grate and one pot of rice.
It's a car camping dinner because it needs a cooler, a grate and a bit of time. The chicken gets smoky and charred outside and stays juicy inside. The coconut rice is mellow and cools the heat. Squeeze lime over everything and eat on the tailgate.
Car Camping Jerk-Style Chicken Thighs with Coconut Rice and Beans over the Campfire
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Two-zone medium coals plus one medium-low burner
- Pack weight
- 8 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
22 ingredients, Crew only
Crew Recipe
This one's for the Crew
22 ingredients · 8 steps · Trail Notes · gear list
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