4 chicken breasts, boneless and skinless,
1 teaspoon white vinegar,
1 tsp. sweet paprika,
1 pinch dry basil,
1 pinch dry oregano,
1 garlic clove, pressed,
1 tsp. chopped fresh parsley,
2 tablespoons good vegetable oil, such as sunflower oil,
salt and pepper to taste.
Recipe: Combine all the ingredients, except salt and pepper, in a ziplock bag. Shake the bag gently to coat the chicken breasts with the marinade and put the ziplock bag in the refrigerator for at least an hour. If you are using chicken breasts larger than 6 oz., it would be better to butterfly them first. Fire-grill the chicken breasts over a bbq at medium temperature, and serve them with grilled red bell peppers, zucchini and asparagus. Season the chicken breasts with salt and pepper while they are on the grill. This is an easy and delicious camping recipe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.