50+ Delicious Campfire Dutch Oven Chicken Recipes for Cooking

When it comes to camping, nothing beats the experience of cooking a delicious meal over an open fire.

The Dutch oven, a versatile and time-tested tool, is perfect for creating hearty, flavorful dishes with minimal effort, especially when it comes to chicken.

Whether you’re cooking up a comforting stew, a crispy roast, or a flavorful stir-fry, a Dutch oven ensures that your campfire meals are cooked to perfection.

If you’re a fan of campfire cooking or simply looking for new ways to spice up your outdoor meals, you’ve come to the right place.

In this blog, we’ve compiled 50+ amazing campfire Dutch oven chicken recipes that will inspire your next camping trip or backyard cookout.

From classic comfort food like chicken pot pie and chicken and rice to bold flavors such as Cajun chicken pasta and smoky BBQ chicken, these recipes are packed with mouthwatering options for every taste.

Whether you’re a seasoned campfire cook or a beginner, you’ll find something to satisfy your cravings under the stars.

50+ Delicious Campfire Dutch Oven Chicken Recipes for Cooking

Cooking over a campfire is more than just preparing food—it’s about creating memories, enjoying the outdoors, and savoring delicious meals with friends and family.

Dutch ovens have earned their place as a camping essential, offering versatility and ease while turning simple ingredients into hearty and flavorful meals.

With these 50+ campfire Dutch oven chicken recipes, you now have a wide range of options to explore.

Each recipe is designed to maximize the potential of your Dutch oven, ensuring your next outdoor adventure is filled with incredible flavors.

Whether you’re in the wilderness or in your own backyard, you can trust these recipes to bring out the best in your chicken dishes.

From spicy and savory to rich and creamy, these recipes will elevate your campfire cooking experience and leave everyone craving more.

So gather your ingredients, fire up your camp stove, and let the magic of the Dutch oven turn your chicken into something extraordinary.

Campfire Dutch Oven Lemon Herb Chicken

This lemon herb chicken recipe cooked in a campfire Dutch oven is a flavorful and easy way to prepare tender, juicy chicken in the great outdoors. The citrusy lemon and aromatic herbs infuse the meat with bright, fresh flavors that perfectly complement the smoky campfire. It’s a simple yet delicious dish that can be made with minimal prep, making it an ideal choice for a camping trip.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Prepare your campfire and set up your Dutch oven with about 10-12 hot coals underneath and 8-10 coals on top.
2. Rub the chicken inside and out with olive oil, thyme, rosemary, salt, and pepper. Place the lemon quarters and smashed garlic cloves inside the cavity of the chicken.
3. Pour the chicken broth into the bottom of the Dutch oven to prevent the chicken from sticking and to create steam for tender meat.
4. Place the chicken in the Dutch oven, breast side up. Cover with the Dutch oven lid and place hot coals on top of the lid to create an even heat.
5. Cook for about 1.5 to 2 hours, or until the chicken is fully cooked (internal temperature should reach 165°F).
6. Carefully remove the Dutch oven from the fire, and let the chicken rest for 10 minutes before serving.

The lemon and herb flavors infuse the chicken beautifully, and the campfire adds a subtle smokiness that enhances the dish. This recipe is perfect for an easy-to-make and mouthwatering dinner on a camping trip, requiring minimal ingredients and allowing you to enjoy a rich, delicious meal while surrounded by nature.

Campfire Dutch Oven BBQ Chicken

This BBQ chicken recipe is perfect for those who enjoy smoky, tangy flavors while camping. Cooking the chicken in a Dutch oven over a campfire allows the barbecue sauce to caramelize and coat the chicken with rich, sticky goodness. The result is a smoky, tender chicken with the perfect balance of sweetness and spice.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup barbecue sauce (your favorite brand)
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup water

Instructions:

1. Prepare your campfire and heat your Dutch oven with about 8-10 coals underneath and 8-10 coals on top.
2. Heat olive oil in the Dutch oven, then add the sliced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
3. Season the chicken thighs with salt and pepper, and then place them into the Dutch oven, skin-side down. Cook for about 5 minutes, allowing the skin to brown and crisp up.
4. Flip the chicken over and pour in the barbecue sauce, making sure the chicken is evenly coated. Add the water around the chicken to create steam and prevent burning.
5. Cover with the Dutch oven lid and place hot coals on top. Let the chicken cook for about 1 to 1.5 hours, basting with the sauce occasionally.
6. Check the chicken’s internal temperature to ensure it has reached 165°F. If so, remove from the fire and let rest before serving.

This BBQ chicken recipe brings the taste of your favorite backyard barbecue to the campsite. The Dutch oven helps the chicken stay moist while the barbecue sauce develops a rich, sticky glaze. It’s perfect for a comforting, smoky meal to enjoy after a day of outdoor adventures.

Campfire Dutch Oven Chicken Stew

This hearty chicken stew made in a Dutch oven over a campfire is ideal for a chilly evening in the great outdoors. The tender chicken and vegetables, combined with a savory broth, create a satisfying and comforting meal. The slow cooking process in the Dutch oven brings out all the flavors, creating a delicious, one-pot dish that’s perfect for sharing.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 3 carrots, sliced
• 3 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare your campfire, placing 10-12 coals underneath the Dutch oven and 8-10 coals on top.
2. Heat olive oil in the Dutch oven, then add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Add the cubed chicken breasts to the pot and cook until lightly browned, about 5 minutes.
4. Add the carrots, potatoes, thyme, oregano, salt, and pepper. Pour in the chicken broth, ensuring the vegetables are submerged. Stir to combine.
5. Cover the Dutch oven and place the hot coals on top. Let the stew cook for 1.5 to 2 hours, stirring occasionally and adding more coals as needed.
6. When the vegetables are tender and the chicken is cooked through, add the frozen peas and cook for an additional 5-10 minutes.
7. Remove from the heat and let it sit for a few minutes before serving.

This Dutch oven chicken stew is the perfect warming meal after a long day of outdoor activities. The chicken and vegetables are tender, and the broth is rich and flavorful. It’s a simple, comforting dish that requires minimal effort but delivers maximum satisfaction in the great outdoors.

Campfire Dutch Oven Garlic Butter Chicken

This garlic butter chicken recipe is packed with rich, savory flavors that meld perfectly when cooked over a campfire. The butter and garlic create a deliciously fragrant sauce that coats the chicken, making it tender and juicy. This dish is easy to prepare and offers a satisfying, indulgent meal for any outdoor gathering.

Ingredients:

• 4 chicken breasts or thighs, bone-in or boneless
• 4 tablespoons butter, melted
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Set up your campfire and preheat your Dutch oven with 8-10 coals underneath and 8-10 coals on top.
2. In a small bowl, mix together melted butter, garlic, thyme, rosemary, paprika, salt, and pepper.
3. Rub the garlic butter mixture all over the chicken, ensuring the chicken is well-coated.
4. Pour the chicken broth into the bottom of the Dutch oven to prevent burning and add moisture for cooking.
5. Place the chicken in the Dutch oven, skin-side up, and cover it with the lid. Add coals on top of the lid to create an even heat.
6. Cook for about 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F, occasionally basting with the garlic butter sauce.
7. Remove the chicken from the oven and let it rest for a few minutes before serving.

The garlic butter infuses the chicken with a rich flavor, while the Dutch oven ensures the meat stays moist and tender. This recipe is perfect for those looking for a comforting, flavorful dish to enjoy around the campfire. It’s simple yet indulgent, making it a great choice for a camping feast.

Campfire Dutch Oven Chicken and Rice Casserole

This chicken and rice casserole is a hearty, comforting meal that’s perfect for camping. The chicken cooks alongside the rice, allowing all the flavors to meld together in one pot. The creamy texture of the rice paired with the tender chicken makes for a satisfying meal that will fill you up after a long day in the great outdoors.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated cheese (cheddar or mozzarella)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat your Dutch oven over the campfire with 8-10 coals beneath and 8-10 coals on top.
2. Heat olive oil in the Dutch oven and sauté the chopped onion and minced garlic until soft, about 3-4 minutes.
3. Add the chicken chunks to the Dutch oven and cook until lightly browned on all sides.
4. Stir in the rice, chicken broth, heavy cream, thyme, salt, and pepper. Mix well to combine.
5. Cover the Dutch oven and place hot coals on top. Let the casserole cook for about 1.5 to 2 hours, stirring occasionally to prevent sticking. If the rice starts to dry out, add a little more broth.
6. Once the rice is cooked and tender, stir in the grated cheese and allow it to melt into the casserole.
7. Remove from heat and let sit for 5 minutes before serving.

This chicken and rice casserole is an easy, one-pot meal that’s perfect for camping. The rice becomes creamy and flavorful as it absorbs the chicken broth, while the chicken remains juicy and tender. It’s an ideal meal for a chilly night, providing comfort and warmth around the campfire.

Campfire Dutch Oven Spicy Chicken and Peppers

This spicy chicken and peppers recipe brings bold flavors to your campsite, combining tender chicken with a zesty kick from the spices and the smokiness of the campfire. The mix of bell peppers, onions, and spicy seasonings creates a dynamic dish that’s full of flavor, making it a great option for those who enjoy a bit of heat in their meals.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into strips
• 2 bell peppers, sliced (red, yellow, or green)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chicken broth
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat your campfire and set up your Dutch oven with 8-10 coals beneath and 8-10 on top.
2. Heat olive oil in the Dutch oven, then sauté the garlic, onion, and bell peppers until the vegetables soften, about 5 minutes.
3. Add the chicken strips to the Dutch oven, season with chili powder, paprika, cumin, cayenne (if using), salt, and pepper. Stir to coat the chicken and vegetables in the spices.
4. Pour in the chicken broth and stir to combine. This will create steam and help keep the chicken moist while cooking.
5. Cover the Dutch oven and place coals on top. Let the chicken and vegetables cook for 1 to 1.5 hours, stirring occasionally.
6. Once the chicken is fully cooked and tender, remove the Dutch oven from the fire and garnish with fresh cilantro, if desired.

This spicy chicken and peppers dish is packed with bold flavors and a bit of heat, perfect for those who want something with a kick. The smoky campfire flavor blends beautifully with the spices, making this a dynamic and satisfying meal for any outdoor adventure. It’s easy to make and delivers a memorable taste that will spice up your camping trip.

Campfire Dutch Oven Chicken Pot Pie

A comforting campfire version of a classic chicken pot pie, this Dutch oven recipe combines tender chicken, vegetables, and a creamy filling all topped with a flaky crust. It’s perfect for chilly nights and a great way to enjoy a hearty, satisfying meal while camping.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon butter
• 1 pre-made pie crust (or homemade, if preferred)

Instructions:

1. Set up your campfire with 8-10 coals underneath and 8-10 coals on top of the Dutch oven.
2. Heat the butter in the Dutch oven and sauté the onion and garlic until softened, about 4 minutes.
3. Add the chicken cubes to the pot and cook until browned on all sides, about 5 minutes.
4. Stir in the flour, and cook for an additional minute to make a roux. Gradually add the chicken broth and heavy cream, stirring to combine.
5. Stir in the mixed vegetables, thyme, salt, and pepper. Let the mixture simmer for 10 minutes to thicken.
6. Roll out the pie crust and place it on top of the chicken mixture in the Dutch oven, trimming the edges to fit. Cut small slits in the crust to allow steam to escape.
7. Cover the Dutch oven with the lid and bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling.
8. Allow the pot pie to cool for 5 minutes before serving.

This chicken pot pie combines the comfort of a creamy filling with the warmth and simplicity of outdoor cooking. The golden, flaky crust contrasts perfectly with the savory filling, creating a meal that feels like home, even in the wild. It’s a satisfying dish that will leave everyone at the campsite feeling full and content.

Campfire Dutch Oven Chicken Fajitas

For a flavorful, easy-to-make meal on the campsite, these chicken fajitas in a Dutch oven deliver vibrant colors and bold flavors. The tender chicken, sautéed peppers, and onions pair beautifully with the smoky campfire flavor, making this dish a hit for any outdoor gathering.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup lime juice
• 8 small flour tortillas
• Fresh cilantro for garnish

Instructions:

1. Set up your Dutch oven over 8-10 coals underneath and 8-10 on top of the Dutch oven.
2. Heat the olive oil in the Dutch oven and sauté the sliced onion and bell peppers until softened, about 5-7 minutes.
3. Add the chicken slices to the Dutch oven, season with chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Stir to combine and cook until the chicken is no longer pink, about 10-12 minutes.
4. Pour in the lime juice and stir well to coat the chicken and vegetables.
5. Remove the Dutch oven from the heat, and warm the flour tortillas over the fire or directly on the Dutch oven lid.
6. Serve the chicken fajita mixture in the tortillas, garnished with fresh cilantro.

These chicken fajitas offer a zesty, flavorful meal that brings a bit of Mexican flair to your campsite. The tender, spiced chicken and crisp vegetables are wrapped in a soft tortilla, creating a perfect balance of flavors. They are simple to make but offer a satisfying and flavorful meal that will leave everyone asking for seconds.

Campfire Dutch Oven Chicken and Sausage Jambalaya

This Cajun-inspired jambalaya made in a Dutch oven over a campfire is a flavorful one-pot meal. The combination of chicken, sausage, and aromatic vegetables, paired with Cajun spices, creates a hearty and satisfying dish that’s perfect for sharing with friends and family around the fire.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 smoked sausages (such as Andouille), sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup chopped green onions (for garnish)

Instructions:

1. Set up your Dutch oven over 8-10 coals underneath and 8-10 coals on top of the Dutch oven.
2. Heat the olive oil in the Dutch oven and sauté the onion, bell pepper, and garlic until softened, about 4 minutes.
3. Add the cubed chicken and sausage slices to the Dutch oven and cook until the chicken is browned, about 6 minutes.
4. Stir in the Cajun seasoning, paprika, salt, and pepper, and mix well.
5. Add the rice, diced tomatoes, and chicken broth to the Dutch oven. Stir to combine, ensuring the rice is well-coated in the spices and liquid.
6. Cover with the Dutch oven lid and let it cook for about 1 to 1.5 hours, stirring occasionally to ensure the rice doesn’t stick. If the rice looks too dry, add a little more broth or water.
7. Once the rice is tender and the chicken is cooked through, remove from the fire and let it sit for 5 minutes before serving. Garnish with chopped green onions.

This jambalaya brings the bold flavors of Cajun cuisine to your campsite, with its hearty mix of chicken, sausage, rice, and spices. The Dutch oven helps meld the flavors together, making it a satisfying, flavorful meal. It’s perfect for a family-style dinner that will keep everyone coming back for more.

Campfire Dutch Oven Chicken and Mushroom Stroganoff

This creamy chicken and mushroom stroganoff is a comforting and indulgent meal to enjoy around the campfire. The tender chicken, earthy mushrooms, and rich sauce, paired with campfire-cooked noodles, create a luxurious dish perfect for a satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into strips
• 2 cups sliced mushrooms (cremini or button)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon flour
• Salt and pepper to taste
• 8 oz egg noodles (or any preferred pasta)
• 2 tablespoons butter
• Fresh parsley for garnish (optional)

Instructions:

1. Set up your campfire with 8-10 coals underneath and 8-10 coals on top of the Dutch oven.
2. Heat butter in the Dutch oven, then sauté the chopped onion and garlic until softened, about 4 minutes.
3. Add the chicken strips and cook until lightly browned on all sides, about 5-7 minutes.
4. Stir in the mushrooms and cook until they begin to soften, about 5 minutes.
5. Sprinkle the flour over the mixture and stir well to coat everything evenly. Let it cook for a minute to make a roux.
6. Gradually add the chicken broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer.
7. Add the egg noodles and enough water to cover the noodles. Stir occasionally and cook for about 12-15 minutes, or until the noodles are tender and have absorbed the flavors.
8. Once the noodles are cooked, stir in the sour cream and cook for another 3-5 minutes until the sauce is creamy and well combined.
9. Remove from the heat and garnish with fresh parsley before serving.

This creamy chicken and mushroom stroganoff offers a rich, hearty meal with a comforting texture. The sour cream adds a velvety smoothness to the sauce, while the mushrooms provide an earthy flavor that pairs beautifully with the chicken. It’s a perfect indulgence after a long day outdoors.

Campfire Dutch Oven Honey Mustard Chicken

This honey mustard chicken recipe is sweet, tangy, and savory, making it the perfect balance of flavors for a campfire meal. The glaze caramelizes over the chicken while cooking, creating a deliciously crispy exterior with a juicy, tender interior. It’s an easy and crowd-pleasing dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Set up your Dutch oven over 8-10 coals beneath and 8-10 coals on top of the lid.
2. In a bowl, whisk together the honey, Dijon mustard, olive oil, garlic, apple cider vinegar, rosemary, salt, and pepper to create the honey mustard glaze.
3. Season the chicken thighs with salt and pepper, then place them into the Dutch oven.
4. Pour the honey mustard mixture over the chicken, making sure to coat the meat evenly.
5. Cover the Dutch oven with the lid and place hot coals on top. Let the chicken cook for about 1.5 hours, occasionally basting the chicken with the glaze to keep it moist and flavorful.
6. Once the chicken is cooked through (internal temperature should reach 165°F), remove from the campfire and let it rest for a few minutes before serving.

The sweet and tangy honey mustard glaze infuses the chicken with a delightful flavor, and the Dutch oven ensures the meat stays juicy and tender. This recipe is simple but packed with flavor, making it perfect for an easy and satisfying campfire dinner.

Campfire Dutch Oven Cajun Chicken Pasta

For a flavorful and spicy twist on your campfire meals, this Cajun chicken pasta brings the heat with a rich, creamy sauce. The spicy Cajun seasoning pairs perfectly with tender chicken and pasta, making it a satisfying and bold dish to enjoy after a day in the outdoors.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into strips
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 cup chicken broth
• 8 oz penne pasta (or your favorite pasta)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set up your Dutch oven over 8-10 coals beneath and 8-10 coals on top.
2. Heat olive oil and butter in the Dutch oven. Add the chicken strips and season with Cajun seasoning, paprika, garlic powder, onion powder, oregano, salt, and pepper. Cook until browned and fully cooked through, about 7-10 minutes.
3. Remove the chicken from the Dutch oven and set it aside. In the same pot, add the chicken broth and bring to a simmer.
4. Add the pasta to the Dutch oven and enough water to cover the noodles. Stir occasionally and cook for about 10-12 minutes, until the pasta is al dente.
5. Once the pasta is cooked, stir in the heavy cream and Parmesan cheese. Return the chicken to the pot and mix everything together until well combined.
6. Let the pasta simmer for another 5 minutes, allowing the sauce to thicken. Taste and adjust seasoning if needed.
7. Remove from the heat and garnish with fresh parsley before serving.

This Cajun chicken pasta brings bold flavors to your campfire meal with its spicy, creamy sauce and tender chicken. The Parmesan cheese adds richness to the dish, making it both comforting and satisfying. It’s the perfect meal to spice up your camping experience while keeping things easy and delicious.

Campfire Dutch Oven Chicken Cacciatore

This classic Italian dish, chicken cacciatore, is full of savory, aromatic flavors and makes for a hearty, comforting meal around the campfire. The combination of chicken, tomatoes, herbs, and olives creates a robust and flavorful sauce that pairs perfectly with pasta or crusty bread.

Ingredients:

• 4 bone-in chicken thighs or drumsticks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup dry red wine (optional)
• 1/4 cup black olives, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Set up your Dutch oven over 8-10 coals beneath and 8-10 coals on top.
2. Heat olive oil in the Dutch oven, then brown the chicken pieces on all sides, about 5-7 minutes. Remove the chicken and set it aside.
3. In the same Dutch oven, sauté the onion, garlic, and bell pepper until softened, about 4 minutes.
4. Stir in the crushed tomatoes, wine (if using), olives, oregano, basil, salt, and pepper. Bring the sauce to a simmer.
5. Return the chicken to the pot, skin-side up, and cover the Dutch oven with the lid. Place coals on top of the lid and let it cook for 1.5 to 2 hours, until the chicken is fully cooked and tender, and the sauce has thickened.
6. Once cooked, remove the chicken and sauce from the Dutch oven. Garnish with fresh parsley before serving.

This chicken cacciatore is a great way to enjoy a hearty, flavorful Italian meal while camping. The chicken cooks slowly, soaking up the rich sauce of tomatoes, olives, and wine (if using), making every bite deliciously savory. Pair it with pasta or bread to soak up the flavorful sauce for a truly satisfying meal.

Campfire Dutch Oven Lemon Herb Chicken

This zesty lemon herb chicken is light, refreshing, and perfect for a campfire meal. The bright citrus flavor combined with fresh herbs gives the chicken a vibrant, aromatic taste, while the Dutch oven ensures it stays tender and juicy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Set up your Dutch oven over 8-10 coals beneath and 8-10 on top.
2. In a small bowl, whisk together the lemon juice, zest, olive oil, garlic, oregano, thyme, salt, and pepper.
3. Coat the chicken breasts with the lemon herb mixture, rubbing the marinade into the meat.
4. Add the chicken broth to the bottom of the Dutch oven to prevent sticking and add moisture.
5. Place the chicken breasts in the Dutch oven, cover with the lid, and place coals on top.
6. Let the chicken cook for about 1 to 1.5 hours, occasionally basting with the marinade to keep the chicken moist.
7. Once the chicken is cooked through (internal temperature should be 165°F), remove from the fire and let it rest for a few minutes before serving.
8. Garnish with fresh parsley before serving.

The lemon herb marinade brings a fresh, vibrant flavor to the chicken, and cooking it in the Dutch oven keeps it tender and juicy. This recipe is light yet flavorful, perfect for a warm-weather camping meal or a healthy, refreshing option around the fire.

Campfire Dutch Oven BBQ Chicken

This BBQ chicken cooked in a Dutch oven is packed with smoky, sweet flavors that come together perfectly over the campfire. The chicken is tender and juicy, coated in a tangy barbecue sauce that caramelizes during cooking, making for a delicious and satisfying meal.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup water or chicken broth

Instructions:

1. Set up your campfire and preheat your Dutch oven with 8-10 coals beneath and 8-10 on top.
2. Heat olive oil in the Dutch oven and sauté the onion and garlic until softened, about 4 minutes.
3. Add the chicken pieces to the Dutch oven and season with smoked paprika, salt, and pepper.
4. Pour the barbecue sauce over the chicken, making sure each piece is well-coated.
5. Add water or chicken broth to the Dutch oven to prevent burning and to create steam for cooking.
6. Cover the Dutch oven with the lid, adding coals to the top. Let the chicken cook for 1 to 1.5 hours, occasionally basting with the barbecue sauce.
7. Once the chicken reaches an internal temperature of 165°F, remove it from the Dutch oven and let it rest for a few minutes.
8. Serve with additional barbecue sauce if desired.

This BBQ chicken is smoky, sweet, and full of flavor. The Dutch oven locks in the juiciness, while the barbecue sauce forms a deliciously caramelized glaze on the chicken. It’s the perfect meal for a campfire cookout, bringing the flavors of summer straight to your campsite.

Note: More recipes​ are coming soon!