Campfire Grill Master Skewers — CJ’s Fire-Ready Favorite

Campfire Grill Master Skewers — CJ’s Fire-Ready Favorite

Hey—Chris here. I’m opening up this corner of the site to share the stuff I like: simple advice, sometimes “shitty but delicious” recipes, and the odd new drink. I needed this kind of no-BS help once and couldn’t find it, so I’m putting it here. My buddy CJ the Skeleton helped me open up a little—and today he’s showing you how to nail skewers that taste like pure campfire magic.

 

 

 


WHY THESE SKEWERS SLAP


— Flame-kissed, smoky, and slightly charred

— Pineapple + honey marinade = sweet + sticky glaze

— One-stick meal = no plates needed

— Perfect for late-night fireside stories


 

 

QUICK STATS


— Yield: 6–8 skewers

— Prep: 15 minutes (plus 30 min marinade)

— Cook: 10–12 minutes

— Skill: Easy

 

 

 

INGREDIENTS


• 1.5 lb boneless chicken breast or thighs, cut into 1-inch chunks

• 2 red bell peppers, cut into 1-inch squares

• 1 large red onion, cut into wedges

• 2 cups pineapple chunks (fresh or canned)

• Kosher salt & cracked black pepper


Marinade:

• 1/3 cup soy sauce

• 2 tbsp honey

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 tsp chili flakes (optional, for heat)

 

 


GEAR


• Long metal skewers (or wooden skewers, soaked in water 30 minutes)

• Campfire grill grate or portable grill

• Basting brush

• Foil tray (optional, to keep skewers warm)


 

 

METHOD (CJ’s step-by-step)


  1. Marinate: Combine soy sauce, honey, garlic, olive oil, and chili flakes. Toss chicken chunks in the marinade, cover, and chill 30 minutes.
  2. Prep Fire: Build a medium-hot campfire or charcoal bed. Place a grill grate securely over flames.
  3. Assemble: Thread chicken, peppers, pineapple, and onion alternately on skewers. Sprinkle lightly with salt & pepper.
  4. Grill: Place skewers over the fire, turning every 2–3 minutes. Baste with extra marinade as they cook.
  5. Finish: Cook until chicken hits 165°F internal and edges are slightly charred (10–12 minutes total).
  6. Serve: Eat straight off the stick or slide onto a plate with campfire bread.


 

 

 

CJ’S DAD TIPS


• Soak wooden skewers in water so they don’t turn to ash.

• Use chicken thighs if you want juicier meat.

• Double-stack pineapple for caramelized sweetness.

• Keep a foil tray by the fire to hold skewers hot while the next batch cooks.


 

 

MAKE-AHEAD & LEFTOVERS


• Fridge: Marinated raw chicken keeps 24 hrs. Cooked skewers store 2–3 days.

• Freeze: Freeze chicken chunks in marinade for up to 2 months. Thaw, skewer, and grill.

 

 


NUTRITION (rough, per skewer with chicken + veggies)


~220 kcal • 18g protein • 6g fat • 18g carbs (varies with size & toppings)


 

 

SHOP THE WHOLE LIST IN ONE CLICK (Amazon)

 

Use this link for ingredients + basic gear (chicken breast, bell peppers, onions, pineapple, soy sauce, honey, garlic, olive oil, chili flakes, skewers, grill grate, basting brush):

👉 Amazon Shopping List – Campfire Skewers


 

 

FINISHED CAMPFIRE SKEWERS PHOTO


 

 

 

 

CLOSE IT OUT

 

Grill. Chill. Repeat. When you make it, tag @grillchillgear so CJ can repost your masterpiece.

 

 

 

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