Campfire Chicken

June 16, 2010 Posted by Site Owner

Another fun campfire recipe is here! The first few steps should be done the day before you go camping. Then when you get where you're going, you only have to build your fire and wait until the coals die down before putting the chicken on. That way you have more time to enjoy your scenery and your glass of Chardonnay. Enjoy!



  • 1 whole chicken about 3 pounds
  • 2 lemons- use the rind only
  • 8-10 sprigs of fresh rosemary
  • coarse or sea salt
  • freshly ground black pepper
  • 3 garlic cloves- sliced
  • olive oil



Wash and pat dry the chicken. Using kitchen scissors or a very sharp knife, cut the bird's back all the way through and then break the wishbone so that the chicken can now lie flat on a cutting board. Chop the lemon rind and rosemary and slice the garlic. Massage the bird with olive oil on both sides. Pry the skin up gently away from the meat and put the lemon rind, garlic and rosemary inside. Stuff it way down inside so that most of the skin has some beneath it.

Put everything into a plastic bag and keep cool until you're ready to cook.
Make a nice hot campfire and cook the wood down to coals (or turn on your BBQ to low heat)
Place a grill over the coals- about 10 inches from the heat. Spray with a non-stick coking oil.
Sprinkle the chicken's skin liberally with the sea salt. This will make it nice and crispy. Grind some pepper on top of the salt.
Place the bird SKIN SIDE down on the grill. Place a piece of tin foil over the bird and weight it down with a big rock or log. If using a BBQ, close the lid.
After 10 minutes, flip the chicken over. Replace the foil and rock or again close the BBQ lid for 25 minutes. Then flip again- this last time for 15-20 minutes until juices run clear when you pierce the meat with a fork.
This is excellent with new baby potatoes as the rosemary is a natural hit with both.


A Healthier Option recipe

72,660 visitors since Mar 7, 2014
online 1 : today 75 : yesterday 80