Chris Nuttall-Smith’s Honey Mustard Grilled Chicken: The Ultimate Camping Recipe
Strategic make-ahead marinating turns outdoor cookouts into a flavor-packed adventure.
Welcome to the Pioneer Woman Cookbook Club: Grilled Chicken Adventure
If you crave more from your outdoor cooking than the traditional burgers and hot dogs, Chris Nuttall-Smith’s honey mustard grilled chicken is your gateway to bold yet achievable campfire cuisine. Whether you’re at home or in the wild, this choose-your-own-adventure recipe embraces robust flavors and ultimate convenience, inspired by principles from Nuttall-Smith’s cookbook, Cook It Wild.
About Chris Nuttall-Smith and His Outdoor Cooking Philosophy
Chris Nuttall-Smith is a renowned food and restaurant writer, judge on Top Chef Canada, and author of Cook It Wild. He believes there’s no reason to sacrifice flavor on your outdoor adventures. Using strategic prep and smart marinades, his recipes bring confidence and creativity to campsite and backyard cooks alike.
Why Grilled Chicken Is the Ultimate Campfire and Backyard Star
Grilled chicken strikes the balance between convenience and bold flavor. Nuttall-Smith’s method starts with prepping a marinade at home, delivering both flexibility and punch. At the campsite, you simply grill and savor, freeing up precious time and brain space for fun—not arduous cooking chores.
- Prep ahead, grill later: Whip up the marinade and freeze chicken before your trip.
- Minimal fuss at camp: No need for complicated gear or lengthy ingredient lists outdoors.
- Choose your flavor journey: Two seasoning paths offer something for every palate.
Recipe Overview
This recipe champions both make-ahead ease and interactive flavor choices. Chicken thighs are marinated in a luscious blend of honey, lemon, and Dijon mustard, then seasoned two ways—herbaceous or spicy harissa—so you can pick an adventure that suits your mood and meal setting.
Ingredients
For the Marinade:
- 8 boneless chicken thighs (see notes for substitutions)
- Zest and juice of 1 lemon
- 2 tablespoons Dijon mustard
- 4 teaspoons honey
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
Choose Your Adventure—Seasoning Options:
- Adventure 1 (Herby):
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/2 cup coarsely chopped fresh parsley
- Freshly ground black pepper
- Adventure 2 (Harissa):
- 2–4 tablespoons harissa paste (see note on spice levels)
For Grilling at Camp:
- Prepared (defrosted) marinated chicken
Step-by-Step Directions
At Home: Prep and Pack
- Combine Marinade: Place the chicken thighs, lemon zest, juice, Dijon mustard, honey, olive oil, salt, and your chosen adventure seasoning in a large resealable freezer bag. Mix to coat evenly.
- Seal and Freeze: Squeeze as much air as possible from the bag and seal. Freeze for up to one month. This ensures your chicken stays fresh, chilled, and fully marinated by the time you reach camp or your backyard grill.
At the Campsite (or at Home): Grill to Perfection
- Thaw Chicken: Defrost the marinated chicken thoroughly, keeping it cold until you’re ready to cook. (Chicken will keep for 2 days after thawing, if kept chilled.)
- Prepare Grill: Establish both direct and indirect heating zones over medium-hot coals or on a gas grill.
- Grill on Direct Heat: Place the chicken thighs on the hottest part of the grill. Cook, turning as needed, until attractively browned—about 10 minutes.
- Move to Indirect Heat: Relocate the chicken to a cooler section and continue grilling, turning occasionally, until the internal temperature reaches 165°F and juices run clear. Expect another 10–20 minutes.
- Serve: Plate the chicken hot for best flavor. Optional: Pair with extra lemon wedges, a simple salad, or crusty bread.
Choose Your Own Adventure: Flavor Variations
| Adventure | Key Ingredients | Flavor Profile | Why You’ll Love It |
|---|---|---|---|
| Herby | Rosemary, thyme, parsley, pepper | Bright, aromatic, classic Mediterranean | Perfect for lovers of fragrant, fresh herbs; pairs well with vegetables and grains |
| Harissa | Harissa paste | Spicy, smoky, North African-inspired | Ideal for thrill-seekers; adds depth and heat, great with couscous or flatbreads |
Tips & Notes from Chris
- Chicken thigh preference: “I will always belong to Camp Bone-Out, Skin-On.” For even juicier results, choose skin-on thighs if you can find them. Ask your butcher to de-bone thighs if needed, or use bone-in, skin-on and adjust grill time accordingly.
- If you prefer skinless or wish to substitute chicken breasts, keep the quantity at about 2 pounds to match the marinade volume.
- Harissa heat: Harissa paste comes in varying spice levels—taste a dab before using!
The Thinking Behind the Recipe: Camp and Home Cook-Friendly
Most campfire cooking suffers from complicated setups or bland flavors. Chris’s approach addresses:
- Time-saving: Advance prep means you just grill and eat at camp.
- Minimal cleanup: Single-bag marinating reduces dishes on the go.
- Adaptable ingredients: Substitute herbs, use what you have, or double for larger groups.
- Freezer-friendly: Safely transport meals while keeping food cold until grilling time.
Planning, Packing, and Outdoor Success
Strategic ingredient prep makes your grill out feel like a breeze rather than a chore:
- Freeze chicken in its own marinade—no extra containers, fewer leaks.
- Pack in a sturdy cooler with plenty of ice or insulation.
- Grill over a well-built fire or at home—results are equally delicious.
Serving Suggestions and Pairings
- Lemon wedges: Fresh lemon juice brightens either seasoning style.
- Charred veggies: Toss extra herbs and olive oil with zucchini, peppers, or mushrooms to grill alongside chicken.
- Quick salads: Pair with a simple green or couscous salad.
- Bread on the grill: Warm flatbreads or crusty bread directly over the fire for an easy starch.
Make-Ahead and Storage Tips
- Freezing: Chicken (uncooked) in marinade keeps for 1 month.
- Defrosted shelf life: Once thawed and kept cold, the chicken is best used within 2 days.
- Leftovers: Cool grilled chicken fully, store in an airtight container, and use within 3 days. Excellent for wraps, salads, or pasta tosses.
Frequently Asked Questions (FAQs)
Can I make this grilled chicken recipe without a campfire?
Absolutely. Use a gas grill, charcoal barbecue, or even a cast-iron grill pan at home for similar results.
Which chicken cuts are best for this recipe?
Chris recommends boneless, skin-on thighs for juiciness and flavor. However, boneless skinless thighs, chicken breasts, or even bone-in cuts may be adapted. Just be sure to keep total weight near 2 pounds and adjust cooking time based on thickness.
How can I ensure my chicken stays tender and not dry?
Proper marination both seasons and tenderizes the chicken. Grill over moderate heat, avoid flare-ups, and use a thermometer to spot-check doneness (165°F in the thickest part).
How spicy is the harissa version?
That depends entirely on your harissa paste brand and the amount used. Start with 2 tablespoons, taste, and increase if your audience loves heat. Mild harissa pastes offer depth without overwhelming spice.
Is this recipe safe for meal prep?
Yes—the chicken can be frozen in marinade for up to a month and thaws safely in a cooler. Once thawed, it’s best grilled within 48 hours and keeps after grilling in a fridge-cold environment for up to 3 days.
Pro Tips for Outdoor Cooking Success
- Direct vs. indirect heat: Browning comes from direct grilling; thorough, gentle cooking (inside finished, outside not burnt) needs indirect heat.
- Keep turning: Don’t let chicken burn or char—rotate regularly for even doneness.
- Let rested meat shine: After grilling, give chicken a brief rest off the heat so juices redistribute.
- Clean grill grates: Oil or brush grates before grilling for perfect searing and no sticking.
Adapting for Groups and Families
- Double or triple marinade in advance for larger parties.
- Mix and match adventures: Try both herby and harissa! Split batches allow everyone to design their perfect plate.
- Kid-friendly: Use less harissa or omit entirely, boosting lemon and herbs for a gentler flavor profile.
Summary: Why You’ll Love This Recipe
- Uncompromised flavor: Brings restaurant-level flavors to the wild or backyard, thanks to bold marinade principles.
- Freedom and flexibility: Choose your adventure; make ahead; swap proteins or herbs as needed.
- Adapted for real cooks: Whether cramped around a picnic table or working at your kitchen counter, this recipe fits your life and your time constraints.
- Great for sharing: Feeds a crowd, sparks conversations, and enhances your outdoor or home dining experiences.
For anyone who loves the convenience of meal prep and the adventure of bold flavor, Chris Nuttall-Smith’s honey mustard grilled chicken is a must-try—no matter where you cook it.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65090728/grilled-chicken-skewers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43921715/chris-nuttall-smith-grilled-chicken-recipe/
- https://www.youtube.com/watch?v=_igU-45rKkE
- https://www.thepioneerwoman.com/food-cooking/recipes/a43581452/maya-kaimal-chicken-tikka-recipe/
- https://angielehman.com/?a=454645813
- https://enleco.net/?e=454645813
- https://www.thepioneerwoman.com/food-cooking/recipes/a60983423/beer-can-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32158374/grilled-chicken-recipes/
Similar Articles
Read full bio of Sneha Tete
