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.

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Campfire Braised Grilled Half Chicken

A delicious and simple way to prepare half chicken over the grill or campfire. Flavored with thyme and white wine, the grilled chicken is braised in a dutch oven with vegetables.

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 45

Total Time: 55

Nutrition

Calories: 644kcal

Author: Max Cozzi

Servings: 2

Ingredients

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

Instructions

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.

Notes

Don't forget to serve with plenty of crusty bread to dip in the sauce!

Course: camping, dinner

Cuisine: American, campfire, French, grilled, Mediterranean, pacific northwest

Keyword: bbq, bbq half chicken, campfire, easy, grilled, half chicken on grill, one pot, open flame, simple

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Food Safety

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

See more guidelines at USDA.gov.