Cooking with TRAKKA: Electric BBQ Chicken

Cooking with TRAKKA: Electric BBQ Chicken

Back in the Jabiru J2 AWD motorhome for another somewhat chaotic round of Cooking with TRAKKA. This week we wanted to put the EcoFlow 48V electrical system to the test. The MY25 hub allows for 3600W continuous output and that's what we got (plus a bit more). 

Ingredients

Chicken Marinade:
This will depend how punchy you'd like the chicken.. you could easily do grilled chicken with olive oil and salt flakes to let the salad hero the meal, otherwise add in the seasoning for more punch. 

  • 4-6 chicken thighs
  • Spice mix (we used Marco Polo Greek Style Lemon Pepper seasoning but Mingle's Lemon & Herb BBQ rub is insane)
  • Olive oil

Salad:
Inspired by Natalie Chassay

  • 1/2 bunch kale
  • 1x red apple
  • 3-4 small radish
  • parmesan
  • roasted pecans
  • quinoa (if looking for something a little more substantial)

Salad Dressing:

  • 1/4 cup oil (I did say 1/3, but we need to follow Natalie verbatim)
  • 2 tbsps apple cider vinegar
  • 1 tbsp dijon mustard
  • sprinkle of salt flakes
  • drizzle of honey

Method:

Camp cooking doesn't need to be complicated but we wanted to showcase it doesn't have to be plain and there's plenty of appliances

Marinate the Chicken

  • Coat chicken thighs in olive oil and your seasoning mix.
  • Cover and refrigerate for a few hours to marinate.

Cook the Quinoa (if using)

  • Follow the packet instructions or use a 1:2 ratio (1 part quinoa to 2 parts water).
  • Bring to the boil on the induction cooktop, covered
  • Simmer for 15 minutes, turn off heat and leave covered for another 10 minutes
  • Drain any excess liquid if needed

Prep the Convection Oven

  • With the tray inside > Convection > 180 degrees > Start

Prep Salad

  • Wash kale and tear leaves (discarding stalks), add to bowl
  • Whisk dressing ingredients into a bowls and massage into kale leaves
  • Finely chop remaining salad ingredients and set aside

BBQ Chicken

  • Preheat electric BBQ
  • Grill chicken on high with lid closed
  • When promoted flip chicken and set temp to LO (we decreased minutes from here)

Convection Cooking

  • Spread pecans on preheated tray and cook for 5 minutes
  • Remove and roughly chop

Assemble Salad

  • Combine all salad ingredients including pecans, parmesan and quinoa
  • Toss well with dressing 
  • Serve chicken on the side or roughly chopped with the salad

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