My Spoiled Little Campers..... - Picky Palate (2024)

Ever had a Hobo or Tin Foil Dinner? I’m not a huge fan of camping, but these dinners are worth it!

My husband and boys are getting ready for their annual Father and Son’s Camping trip they go on with our church. The boys get so excited. I think it’s great they get to spend some quality time with Dad! They will all be in their element. We’ve been busy scurrying around the house to get the bags packed, snacks bought and of course a Hobo Dinner for each of them.What would camping be without a hobo dinner?

My husband asked me very sweetly if I’d make them something for their campfire dinner, so I thought I’d make them something special. Typically a hobo dinner is made with hamburger, potatoes and veggis, but I chose a yummy grilled chicken to accompany the veggis. Take a peek at what’s inside these kicked up hobo dinners.

Firehouse BBQ Grilled Chicken

6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce
¾ Cup of your favorite BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worstershire sauce

1. Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stovetop grill pan (this is what I used) or outdoor grill over medium heat. Grill chicken for 5-6 minutes each side or until chicken is cooked through.

**This chicken recipe is one my father-in-law cooks all of the time for family gatherings. There’s never been a name for it, so I’ve officially named it “Firehouse Chicken.” I never usually measure out the ingredients, but kept track this time, so you all could enjoy. It is so simple and packed with intense flavor. If you are afraid of the Red Hot Sauce, just reduce the amount a bit, this recipe is worth trying! My 3 year old gobbled it down no problem, but my 5 year old said it was a little spicy, so use your judgement if you’re feeding it to the kids. I’m all for the little kick it brings!**

Garlic Parmesan Roasted Potatoes

5 lb bag of russet potatoes, washed, cut into 1 inch cubes
3 Tablespoons extra virgin olive oil
½ teaspoon Lawry’s Garlic Salt
½ teaspoon Kosher Salt
½ teaspoon Fresh ground black pepper
¼ Cup grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Divide cubed potatoes onto a large baking sheet with edges. Drizzle potatoes evenly with olive oil. Sprinkle garlic salt, salt, pepper and parmesan cheese over potatoes. With hands, gently rub ingredients together so potatoes are well coated. Bake for 45-55 minutes, or until potatoes are fork tender and golden brown. Take a nibble then season accordingly if it needs a little more salt.

Garlic Roasted Vegetables

1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry’s Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil

1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.

**Another classic recipe of mine. Nothing fancy or difficult, just incredibly good. The onion and peppers leave the vegetables with a perfect sweetness. It’s really fantastic. Enjoy!**

Time to pile everything up. Little mountain of goodness! I decided to pre-cook everything, so all the boys have to do is throw it on the coals to warm it, dinner in no time!