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If you are looking for the best camping food recipe, look no further! This BBQ Dutch Oven Chicken and Potatoes recipe couldn’t be easier, and it will absolutely be a big hit on your next camping trip. Soooo yummy! Don’t have a dutch oven? You can easily make this on the stove or in a slow cooker as well!
Dutch Oven BBQ Chicken
When we went camping a few weeks ago, I was particularly excited about the food we were going to make. My dad always says that everything tastes better in the mountains, and that is a sentiment I agree with wholeheartedly.
I knew that I wanted to make a dutch oven meal that my dad is famous (at least, in my family) for making. We only ever had it when we went camping, and it was something I looked forward to every time. It’s a very simple meal, but it’s full of lots of flavor! This is guaranteed to be one of the best dutch oven chicken recipes out there.
Since we don’t have a camping dutch oven (something I hope to change soon), we borrowed one of my dads and picked up some charcoal from the store before we set out. The hardest part about this dish was getting our coals going well enough so we could actually cook the food. And then, of course, waiting the 50-60 minutes it took to cook. It was torture!
It’s basically bacon, chicken breasts, onions, potatoes, and BBQ sauce. Simple, simple, simple! I found out later that my dad actually puts butter in as well, but we didn’t (because we didn’t know about it), and it still tasted great. It really made me want to do more dutch oven cooking, because it turned out so well.
Here’s a little photo demonstration!
If you are new to dutch oven cooking, here are a couple of must-have products for dutch oven cooking. The HomeRight electro fire starter is AMAZING for lighting coals – they’ll be lit in a matter of minutes! (if you are on mobile, you won’t be able to see the recommendations in the widget – so, I recommend a Lodge Outdoor Dutch Oven, a good dutch oven recipe book, and these liners.)
Ingredients
3-4 large chicken breasts
1 package of bacon
5 small potatoes, sliced into 1/4 – 1/2 inch slices
1 red onion, chopped
1 lb butter, optional
1 bottle of your favorite BBQ sauce
26 coals
Instructions
Make sure your coals are burning nicely. Place dutch oven on top and put bacon in dutch oven.
Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven)
Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
Cook about 35-50 minutes, or until the chicken is done.
Notes
This can be made in a slow cooker. Just precook the bacon and onions, and then throw everything in the slow cooker until the chicken is done – about 3-4 hours on high, 4-5 on low.
BBQ Dutch Oven Chicken and Potatoes Recipe
Yield: 0
Ingredients
3-4 large chicken breasts
1 package of bacon
5 small potatoes, sliced into 1/4 - 1/2 inch slices
1 red onion, chopped
1 lb butter, optional
1 bottle of your favorite BBQ sauce
26 coals
Instructions
Make sure your coals are burning nicely. Place dutch oven on top and put bacon in dutch oven.
Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven)
Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
Cook about 35-50 minutes, or until the chicken is done.
Notes
This can be made in a slow cooker. Just precook the bacon and onions, and then throw everything in the slow cooker until the chicken is done - about 3-4 hours on high, 4-5 on low.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.
Brush vegetable oil all over the cast iron pot, inside, outside and on the lid too. Place the dutch oven over indirect heat in your barbecue for about an hour and make sure that the temperature is 150°C (300°F) or above.
Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 6-8 minutes on one side. After 6-8 minutes flip your chicken breast and cook for 6-8 minutes more.
As mentioned above, it's essential to pay close attention to the temperature of your oven. Preheat your oven to 160℃. Place your chicken inside the oven and then let it grill for about an hour at a temperature of 160℃. Fork your chicken to check if it's cooked, tender and juicy.
Twenty minutes before cooking, take from refrigerator. Preheat oven to 350 degrees. Bake chicken uncovered 30 minutes and remove from oven. Place chicken pieces over a medium-hot grill, brushing once more lightly with leftover sauce.
Step 1: Rinse New Dutch Oven. Prior to its first use, rinse and dry the dutch oven pot and lid thoroughly with hot water to remove any remaining residue from the manufacturing process. ...
Low-and-slow cooking is what Dutch ovens do best. While they can also operate at high temperatures, it doesn't mean they should. Another consideration is that the Dutch oven's design is such that while cooking, it gets much hotter inside than it is outside.
All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.
Cover with plastic wrap and pound with a meat mallet, or even a rolling pin, until the breast is an even 1/2 to 3/4 inch thick. Grill over direct medium heat (350º to 450º) until the chicken breast reads 165º F with an instant-read thermometer. Flip once. Approximately 10 to 12 minutes.
Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done. To ensure you don't pull the chicken off too soon, add the BBQ sauce when you're nearly done cooking the meat.
Keep your grill on medium heat between 425 and 450 degrees, says grill manufacturer Weber. Cook your chicken to a minimum internal temperature of 165 degrees Fahrenheit, warns FoodSafety.gov.
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
If you are cooking a whole chicken, start it off on the hot part of the barbecue until it gets some colour then move to a cooler part of the barbecue and cover with the lid to retain the heat. To check the chicken is cooked, insert a knife near the thigh bone and if the juices run clear it's ready.
You can grill raw chicken directly on the grate without using a rack, but there are some important considerations to keep in mind to ensure that it cooks properly and doesn't stick to the grill: Clean and Preheat the Grill: Before placing the chicken on the grate, make sure your grill grates are clean and well-oiled.
Even removing the lid too often from the grill results in heat escaping and the temperature dropping. This may lead to uneven cooking of the chicken. Keeping the lid closed on the grill to cook the chicken more evenly.
Cast iron dutch ovens can also be used over a fire or on a grill. If you have an enameled dutch oven, you will want to avoid high temperatures like this. With the dutch oven's ability to maintain a temperature for a long period of time, you don't have to worry about losing warmth on a chilly evening around the fire.
You can use an enameled cast iron Dutch oven on the stovetop (whether it's electric, gas, or induction), oven, or grill. It even works on coal- or wood-powered ovens.
When you're cooking with a camp dutch oven, charcoal placement is critical. For baking we recommend a 3:1 ratio of coals on the top and bottom of your cookware. You're punching your baked goods with heat from the top, while ensuring evenness underneath. When roasting in your CDO, use a ratio of 1:1.
Camping Dutch ovens, on the other hand, are made entirely from cast iron, have support legs on the bottom, and a flat flanged lid. Popular brands include Lodge and Camp Chef. They are designed to be used with hot charcoal as well as wood embers from a campfire.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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