This braised grilled half chicken is the perfect meal for cooking over a campfire or charcoal grill. It's one of those meals that feels really fancy, but is actually incredibly easy to make. It might just become your new go to grilled chicken recipe!
A cast iron dutch oven is necessary for this recipe. My secret for this dish is to get that smoky, off the grill flavor but also the texture of tender braised chicken. To do this, I first grill the chicken half over the open flame and then finish it by braising in the dutch oven.
Doing this gets you the best of both worlds. I mean, what's the point of grilling or campfire cooking if you're not going to get that smoky flavor?
Because I usually cook this while camping, I stick to simple dry rub of just salt, black pepper, and brown sugar on the chicken. The sugar helps the skin caramelize and get really crispy.
After grilling chicken, I then add some veggies like shallots, mushroom, carrots, and celery to a dutch oven and put the chicken half right on top. Pour in a splash of wine (or whatever you're drinking), cover, and let it slowly cook for about 35 minutes over indirect heat.
Other Chicken Recipes
Still looking for some chicken recipes? Check out these recipes,
Campfire Braised Grilled Half Chicken
- 1 chicken half (about 2-3 lbs)
- 1 stalk celery (cut into bite sized pieces)
- 1 carrot (cut into bite sized pieces)
- 5 crimini mushrooms (cut in half)
- 2 small shallots (quartered)
- 4 sprigs fresh thyme
- 4 cloves garlic (roughly chopped)
- ¼ cup dry white wine (or beer or brandy)
- 2 tablespoon olive oil (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 1 tablespoon brown sugar
- Start a campfire or grill with the fire pushed to one side making an indirect heating area.
- Rub the brown sugar and half of the olive oil, salt, and pepper onto the chicken half. Grill the chicken on the hot part of the fire for about 5 minutes per side, or until well browned.
- While the chicken is browning, heat a dutch oven over the indirect heat zone. Add the celery, carrot, mushrooms, shallots, garlic, thyme, white wine, and the rest of the olive oil, salt, and pepper.
- When the chicken is browned, move it into the dutch oven and cover. cook over low flame for 35 minutes or until the inside of the chicken is no longer pink.
Did you make this grilled half chicken recipe? Rate the recipe above!
Follow Redwood Kitchen on social media!
If you like this recipe be sure to comment or subscribe below for more great recipes!
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove