Honey mustard (equal parts honey, Dijon mustard, and mayonnaise). Instructions
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If you aren't cooking the meal until day two or three of your trip, freeze the chicken directly in the marinade bag. It will act as an ice pack in your cooler and safely thaw out over 24 to 48 hours. Honey mustard (equal parts honey, Dijon mustard, and
8 slices of thick-cut hardwood smoked bacon (cooked until crispy) 1.5 cups Monterey Jack cheese, shredded Optional: Sautéed mushrooms or chopped scallions 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon honey 1/2 teaspoon garlic powder A splash of apple cider vinegar Step-by-Step Cooking Instructions 8 slices of thick-cut hardwood smoked bacon (cooked
To keep the chicken crispy while traveling, you need to manage moisture. 1. The "Pre-Pack" Method (Maximum Crunch)