Campfire Grilled Chicken Panini

Forget boring campfire food and canned crap. Let’s start making cooking over the open fire fun again – and damned delicious. Try this Campfire Grilled Chicken Panini Recipe.


- Chicken breast - Salt and pepper - Oil for grill grate - Butter - Onion - Red pepper - Granny smith apple - Mayo - Cheddar cheese - Ciabatta rolls


Heat your grill for indirect cooking and clean and oil the grate.  When ready to cook, pat the chicken dry and pound to ½″ thick. 

This can be done ahead of time, and stored in zip lock bags until ready to cook if hiking in, just make sure to keep the chicken at a safe temperature on ice.

Season the chicken with salt and pepper and toss onto the grill. Cover and cook, turning as needed for epic grill marks until the chicken reads 160 degrees on an instant thermometer. 

Wrap in foil and let rest another 5 degrees. Meanwhile, toss the sliced peppers and onion in the oil, sprinkle with a little salt and toss onto a campfire safe pan or griddle, and cook until soft.

Slice the chicken and toss with the onion and pepper. Slather the rolls in mayo, arrange the sliced apples, chicken, onions, peppers & cheese over the rolls and top with the other half of the roll

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