Teriyaki Chicken and Vegetables

Teriyaki sauce

Brown sugar (approximately 1/2 cup)

2 to 3 lbs. boneless, skinless chicken, cut into large, bite-size pieces *

Assorted vegetables, cut into chunks (mix and match with red and green bell peppers, onions, whole button mushrooms, zucchini, etc.) *

Pour teriyaki sauce over a lump of brown sugar (approximately 1/2 cup) until it dissolves the sugar and is runny. Set aside.

Put cut-up chicken into plastic storage bag; add teriyaki mixture. Let chicken marinate at least a couple hours and up to 2 to 3 days.

Using foil bags or making your own foil bowls, add ingredients until you have formed a ball approximately 5 to 6 inches in diameter. Make sure the foil is sealed well. Place on hot coals for approximately 30 to 45 minutes (depending on size) until done.

Makes 4 good-sized portions.

* Bags of chicken can be frozen in the marinade at home to save the prep time.

* Try chopping all veggies before you leave. Separate them into their own 1-quart storage bag, then put all the bags into 1- to 2-gallon bags to keep all of the ingredients together.