Campfire Chicken

Posted by on Thursday, September 17th, 2009


Fall is just around the corner and that means football, tailgating, camping, and bonfires.  I can’t think of a heartier, tastier meal than campfire chicken.  Assemble individual portions of campfire chicken in foil ahead of time so you can relax and enjoy your outing.  This is one of our family favorites.  I still remember asking our daughter, who was 3 years old at the time, what her favorite dish was.  She replied, “camping chicken.”

  • 4-5 chicken breasts with ribs and skin
  • 4-5 medium potatoes – cut into thin sticks
  • 4 medium carrots, sliced, cut into 3” sticks
  • 1 medium onion quartered
  • 2 ribs celery cut into 3” strips
  • Real butter
  • Campfire Chicken Seasoning
  • Heavy Duty Foil

Rinse chicken breasts and pat dry.  Tear off 18” piece of heavy duty foil.  In the center of the foil, place a single serving of carrots and potato sticks.  Take a quarter of a sweet onion and thin slice it.  Place it on top of the potato and carrot sticks.  Sprinkle a little Campfire Seasoning over veggies.  Add a couple of celery pieces and 3-4 pats of real butter. Top with a chicken breast.  Sprinkle chicken breast with Campfire Seasoning – more or less to suit your taste.  Seal all in foil by folding edges together towards top and center of chicken.


To cook:

Oven Method: Bake at 425 degrees 40-50 minutes or until chicken and veggies are tender and thoroughly cooked.

Dutch oven: Place foil pouches in a Dutch oven and cover with lid. Cook over charcoal or campfire.  1 charcoal briquette equals 25 degrees, so place about 8 coals on top and underneath Dutch oven.  Cook 40-60 minutes.

Smoker Method:  Place foil pouches in a preheated 300 degree smoker.  Cook slowly at least 2 hours or until chicken is thoroughly cooked and veggies are tender.  Open foil last 30 minutes.

Campfire Chicken Seasoning

Combine and store in a shaker or zip lock bag.  Sprinkle over chicken before roasting.

Printable Recipe

Campfire Chicken

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Filed in Chicken | 6 responses so far

6 Responses to “Campfire Chicken”

  1. Debbie Saulson 18 Jul 2010 at 1:58 pm 1

    We had camp fire chicken today it was fantastic. It looked easy to do yourself so I am gonna try it this week and hope it turns out like the dish I had at Crarker Barrel.

  2. Purnell Markson 18 Mar 2012 at 7:46 am 2

    I usually cook my chicken until there is no more red blood sign… Chicken cooked a little will show a lot of red blood sign. The blood sign comes from the marrow. Cook the chicken until the red blood sign is all gone and the meat is WHITE inside – Not pink inside… Then you know your chicken is ready.

  3. Kristineon 12 Jun 2013 at 10:01 am 3

    I found this recipe to be extremely salty, to the point that it was hard to eat. The next time I made it, I added a new dose of the seasoning to what was left from the last batch, only added no salt and very little celery salt, and put in a little celery flakes to compensate. MUCH MUCH better. It’s got such great flavor, just too much salt for our liking in the original recipe.

  4. Taraon 13 Jun 2013 at 11:24 am 4

    The last batch I made was too salty for my liking also Kristine. I thought maybe I used garlic and onion salts by mistake. I will edit the recipe. Thanks

  5. Genevieveon 28 Aug 2013 at 8:57 am 5

    Hi, I was just wondering if you could put the foil packet right on the grate of an open flame and how long it may cook for?

  6. Taraon 29 Aug 2013 at 2:52 pm 6

    When we camp I do put these foil pouches on the grate of the fire pit. Cooking time will depend on how low the grate is to the fire, and also how hot the fire is. I would check the foil pouch after 10 minutes to be sure the contents is not burning, and to check for doneness. Hope this helps.

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