3. Miracle Mopped Chicken
- 1 cold, 4-pound deli-roasted chicken
- 1/2-cup French dressing
- 1/2-cup apricot jam
- 1 tsp. dry mustard powder
- 1 tsp. onion powder
Peel the skin off your chicken and use kitchen shears or a knife to cut it into 4 to 6 portions. Whisk the dressing, jam, mustard and onion powder together before you put the chicken on the grill. As the meat cooks, mopping it generously with the marinade, and turn often until it's hot, glazed, and cooked all the way through.
More: 6 Campfire Recipes Kids Love to Make
4. Mahogany Fish Marinade
Contrary to instinct, oily marinade is ideal for oily fish. It tames strong flavors in fish such as fresh tuna or mackerel and adds oomph to swordfish, mahi-mahi and other firm varieties that grill easily.
- 6 portions of fish
- 1/2-cup vegetable oil
- 1/2-cup soy sauce
- 3 to 4 cloves of husked and smashed garlic
Put all your ingredients in a sealable plastic bag and squeeze to mix. Add your fish and put the bag in the refrigerator for up to 24 hours. Before cooking, drain your fish and discard the bag. Cook it on the grill it until the skin flakes easily.
More: How to Create a Family Camping Menu
5. Lemon Basil Marinade
2 lemons
2 to 3 cloves of husked and smashed garlic
1/3-cup vegetable oil
1 tsp. dried basil
4 portions chicken, pork or fish
Wash the lemons and cut them into quarters. Squeeze each quarter into a sealable plastic bag. Discard the seeds and put the leftover rinds in with the juice. Add in your garlic, oil and basil. Mix well, and place your meat of choice into the marinade. Seal the bag and refrigerate it for up to 24 hours, turning occasionally to distribute flavors. Remove the meat with tongs and discard the bag with lemon rinds and garlic. Put it on the grill until fully cooked.
More: 10 Ways to Make a S'more
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