Combined Recipes: Chicken Teriyaki with Soy Butter Corn and Sichuan Shrimp & Grits
Cooked on the shores of the Colorado River during a multiday rafting trip, these two camp dinners highlight creative outdoor cooking without refrigeration. The first night features classic Seattle-style chicken teriyaki with sweet soy-glazed corn and crisp side salad, while the second night showcases creamy Southern grits topped with hot-seared Sichuan-spiced shrimp, mushrooms, and tangy braised green beans.
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🍳 Cooking Flow
【Chicken Teriyaki Dinner】Simmer teriyaki sauce and steam rice in Dutch ovens while prepping salad greens and parboiling corn. → 【Chicken Teriyaki Dinner】Grill marinated chicken on griddles, glaze corn in a hot wok with soy sauce and butter, and plate with rice and salad. → 【Sichuan Shrimp & Grits Dinner】Simmer grits in a large pot and braise green beans with aromatics, Sichuan pickled greens, butter, and vinegar. → 【Sichuan Shrimp & Grits Dinner】Brown sliced mushrooms, stir-fry seasoned shrimp in the wok, deglaze with Shaoxing wine and soy sauce, and mount with butter. → 【Sichuan Shrimp & Grits Dinner】Ladle creamy grits into bowls and top with seared shrimp, mushrooms, pan sauce, herbs, and crispy shallots.
Cooking Steps
Brief Cooking Order
【Chicken Teriyaki Dinner】Simmer teriyaki sauce and steam rice in Dutch ovens while prepping salad greens and parboiling corn. → 【Chicken Teriyaki Dinner】Grill marinated chicken on griddles, glaze corn in a hot wok with soy sauce and butter, and plate with rice and salad. → 【Sichuan Shrimp & Grits Dinner】Simmer grits in a large pot and braise green beans with aromatics, Sichuan pickled greens, butter, and vinegar. → 【Sichuan Shrimp & Grits Dinner】Brown sliced mushrooms, stir-fry seasoned shrimp in the wok, deglaze with Shaoxing wine and soy sauce, and mount with butter. → 【Sichuan Shrimp & Grits Dinner】Ladle creamy grits into bowls and top with seared shrimp, mushrooms, pan sauce, herbs, and crispy shallots.
Introduction
Cooked on the shores of the Colorado River during a multiday rafting trip, these two camp dinners highlight creative outdoor cooking without refrigeration. The first night features classic Seattle-style chicken teriyaki with sweet soy-glazed corn and crisp side salad, while the second night showcases creamy Southern grits topped with hot-seared Sichuan-spiced shrimp, mushrooms, and tangy braised green beans.
Step 1
【Chicken Teriyaki】Combine soy sauce, mirin, sake, Shaoxing wine, brown sugar, ginger, garlic cloves, scallions, and carrots in a large stockpot over a camp stove; bring to a boil, simmer to reduce, then thicken with cornstarch slurry to create the teriyaki sauce.
Step 2
【Chicken Teriyaki】Rinse medium-grain rice and divide between two large Dutch ovens with measured water; place over propane camp burners to steam until tender and fluffy.
Step 3
【Soy Butter Corn】Shuck the corn, snap each ear in half, and parboil the cobs in a large pot of water until tender.
Step 4
【Chicken Teriyaki】Place the thawed chicken thighs in a large container, coat with teriyaki marinade, olive oil, salt, and black pepper, and toss thoroughly to marinate.
Step 5
【Side Salad】Roughly chop iceberg lettuce into bite-sized squares, shred red cabbage, and grate fresh carrots; whisk together mayonnaise, seasonings, and vinegar to prepare the creamy dressing.
Ingredients List
Important Notes
Cooking in outdoor camp conditions requires careful cooler management and planning so raw proteins defrost at the proper time without spoiling.
A sand-covered campsite requires placing mats under stove tables to minimize dust and keeping pots covered whenever possible.
High winds significantly reduce heat output from camp stoves and woks; shelter the burner flames using wind guards or adjust cooking batch sizes.
Divide kitchen roles among team members (e.g., station leads for rice/grits, flat-top grilling, wok tossing, and salad prep) to serve large groups quickly.
Reusing empty clean bottles and containers is essential for storing excess sauces and marinades in the wilderness.
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