27 Flavorful Camp Dutch Oven Chicken Recipes for Every Taste

Cooking over a campfire is one of the most rewarding ways to enjoy the outdoors, and there’s nothing better than a Dutch oven to create hearty, flavorful meals.

Chicken is a versatile, protein-packed ingredient that cooks beautifully in a Dutch oven, absorbing the flavors of herbs, spices, and sauces.

Whether you prefer bold international flavors, sweet and tangy glazes, or classic rustic recipes, there’s a camp Dutch oven chicken dish for everyone.

In this guide, we’ve compiled 27 camp Dutch oven chicken recipes that are easy to prepare, delicious, and perfect for outdoor cooking.

From smoky chipotle chicken and Moroccan-inspired meals to tropical pineapple teriyaki chicken, these recipes will elevate your camping cuisine and make every meal around the campfire memorable.

27 Flavorful Camp Dutch Oven Chicken Recipes for Every Taste

Cooking chicken in a camp Dutch oven is both practical and delicious.

With these 27 camp Dutch oven chicken recipes, you can bring gourmet-quality meals to your campsite without the fuss of a full kitchen.

From classic lemon herb chicken to bold international flavors like Moroccan, Thai, and Caribbean, there’s something for every palate.

Next time you head outdoors, fire up your Dutch oven, and let these recipes turn your camping meals into unforgettable culinary experiences.

Campfire Dutch Oven Lemon Herb Chicken

This lemon herb chicken is a perfect camp Dutch oven meal, combining juicy chicken thighs with the bright flavors of lemon, garlic, and fresh herbs.

Slow-cooked over coals, it develops a golden crust while remaining tender and flavorful inside.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, sliced thinly
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced

Instructions:

1. Preheat your camp Dutch oven over medium coals. Add olive oil.
2. Season the chicken thighs generously with salt, pepper, paprika, thyme, and rosemary.
3. Brown the chicken thighs skin-side down in the Dutch oven for 4–5 minutes until golden, then flip for another 3–4 minutes. Remove and set aside.
4. Add onions, carrots, celery, and garlic to the Dutch oven. Sauté for 3–5 minutes until slightly softened.
5. Pour in chicken broth and scrape any browned bits from the bottom. Place the chicken back on top. Arrange lemon slices over the chicken.
6. Cover the Dutch oven with its lid, reduce heat by moving some coals to the side, and simmer gently for 35–40 minutes. Chicken should reach an internal temperature of 165°F (74°C).
7. Remove the lid and cook for an additional 5–10 minutes to lightly brown the top.

This lemon herb chicken is simple yet sophisticated, offering a bright, fresh flavor perfect for a cozy camp dinner.

Serve with crusty bread or roasted veggies for a complete outdoor feast.

Camp Dutch Oven Garlic Parmesan Chicken and Potatoes

Tender chicken paired with roasted potatoes and a savory garlic Parmesan coating makes this a comforting camp Dutch oven classic.

The slow-cooked method ensures juicy chicken and perfectly roasted, crispy potatoes.

Ingredients:

• 4 boneless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon dried oregano
• 4 medium potatoes, cubed
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 cup chicken broth

Instructions:

1. Preheat the Dutch oven over medium heat. Drizzle olive oil and coat the chicken with garlic powder, paprika, pepper, and oregano.
2. Brown chicken on both sides, 4 minutes per side. Remove and set aside.
3. Toss potatoes with remaining olive oil, garlic powder, and Parmesan. Add to the Dutch oven and cook for 5 minutes.
4. Pour in chicken broth and stir lightly. Nestle the chicken among the potatoes.
5. Cover and cook for 30–35 minutes, occasionally checking that liquid doesn’t fully evaporate. Chicken should be cooked through and potatoes tender.
6. Sprinkle fresh parsley over the dish before serving.

This dish is a hearty and flavorful camp dinner that satisfies with minimal cleanup.

The garlic Parmesan coating gives both the chicken and potatoes a rich, savory punch perfect for outdoor cooking.

Camp Dutch Oven Honey Mustard Chicken with Veggies

Sweet and tangy honey mustard chicken cooked in a camp Dutch oven with vegetables creates a wholesome meal with minimal effort.

The sauce thickens slightly over the coals, creating a delicious glaze over tender chicken and vegetables.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup baby carrots
• 2 bell peppers, sliced
• 1 medium zucchini, sliced
• ½ cup chicken broth

Instructions:

1. Preheat the Dutch oven over medium coals. Mix Dijon mustard, honey, apple cider vinegar, paprika, salt, and pepper in a bowl.
2. Coat chicken drumsticks evenly with the honey mustard mixture.
3. Brown chicken in the Dutch oven for 3–4 minutes per side. Remove and set aside.
4. Add carrots, bell peppers, and zucchini to the Dutch oven. Sauté for 3–4 minutes.
5. Pour in chicken broth, stir slightly, then place chicken on top of the vegetables.
6. Cover and cook over low coals for 35–40 minutes until chicken reaches 165°F (74°C). Stir vegetables halfway through.
7. Remove lid and let the sauce reduce slightly for 5 minutes for a sticky glaze.

This honey mustard chicken is a sweet, tangy, and colorful campfire dish.

The mix of vegetables adds freshness and texture, making it an all-in-one meal that’s sure to impress around the campfire.

Camp Dutch Oven Spicy Cajun Chicken

This Cajun-style chicken brings bold, smoky flavors to your campfire dinner.

The seasoning mix of paprika, cayenne, and garlic adds heat and depth, while slow-cooking in a Dutch oven keeps the chicken juicy and tender.

Ingredients:

• 6 bone-in chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup chicken broth
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced

Instructions:

1. Mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper. Rub the mixture evenly over the chicken thighs.
2. Heat olive oil in the Dutch oven over medium coals. Brown chicken on both sides for 4–5 minutes, then remove and set aside.
3. Sauté onions and bell peppers for 3–4 minutes until softened.
4. Pour in chicken broth, scraping up browned bits from the bottom. Return chicken to the Dutch oven.
5. Cover and cook over low coals for 35–40 minutes until chicken is cooked through and vegetables are tender.
6. Optional: Remove lid for 5 minutes to crisp the chicken skin.

This spicy Cajun chicken delivers a smoky, zesty flavor that elevates any camp meal.

Pair it with rice or cornbread for a full Southern-inspired feast.

Camp Dutch Oven Teriyaki Chicken with Mushrooms

Sweet and savory teriyaki chicken pairs perfectly with earthy mushrooms and bell peppers.

Cooked slowly in a camp Dutch oven, the sauce thickens into a glossy coating over tender chicken.

Ingredients:

• 4 boneless chicken thighs, cut into chunks
• 2 tablespoons vegetable oil
• ½ cup soy sauce (or tamari for gluten-free)
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• ½ cup chicken broth
• 2 teaspoons cornstarch mixed with 2 tablespoons water (optional for thicker sauce)

Instructions:

1. In a bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger. Toss chicken chunks in the sauce and let marinate for 10–15 minutes.
2. Heat oil in the Dutch oven over medium coals. Brown chicken pieces for 3–4 minutes per side. Remove and set aside.
3. Sauté mushrooms and bell peppers for 3–4 minutes until soft.
4. Pour chicken broth into the Dutch oven, then return chicken and sauce mixture. Stir gently.
5. Cover and cook over low coals for 25–30 minutes. Optional: add cornstarch slurry and stir for 2–3 minutes to thicken sauce.

This teriyaki chicken is sweet, savory, and perfectly tender.

The mushrooms and bell peppers add texture and flavor, making it a satisfying and easy-to-make campfire dinner.

Camp Dutch Oven Mediterranean Chicken with Olives

Mediterranean flavors shine in this Dutch oven chicken recipe.

Tender chicken is infused with garlic, tomatoes, olives, and herbs, creating a fragrant, colorful dish that feels gourmet even in the great outdoors.

Ingredients:

• 6 bone-in chicken drumsticks
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• Salt and pepper, to taste
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ cup green olives, pitted
• ½ cup chicken broth
• 1 small onion, sliced
• 1 tablespoon lemon juice

Instructions:

1. Rub chicken with olive oil, oregano, basil, paprika, salt, and pepper.
2. Heat Dutch oven over medium coals. Brown chicken on all sides for 4–5 minutes per side, then remove and set aside.
3. Sauté garlic and onions for 2–3 minutes until fragrant. Add cherry tomatoes and olives, cooking for another 2 minutes.
4. Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken to the Dutch oven.
5. Cover and simmer over low coals for 35–40 minutes, until chicken reaches 165°F (74°C).
6. Remove lid for 5 minutes to allow the sauce to thicken slightly.

This Mediterranean chicken is vibrant, flavorful, and perfect for a campfire meal.

The combination of olives, tomatoes, and herbs gives a fresh, gourmet taste with minimal effort outdoors.

Camp Dutch Oven BBQ Chicken with Sweet Potatoes

This BBQ chicken combines smoky campfire flavors with the sweetness of roasted sweet potatoes.

Cooking in a Dutch oven allows the chicken to absorb the sauce while remaining tender and juicy.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 1 cup barbecue sauce
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, sliced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup chicken broth

Instructions:

1. Rub chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Heat Dutch oven over medium coals and brown chicken for 3–4 minutes per side. Remove and set aside.
3. Sauté onions for 2–3 minutes, then add sweet potatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth and barbecue sauce. Stir to combine. Return chicken to the Dutch oven.
5. Cover and cook over low coals for 35–40 minutes until chicken is cooked through and sweet potatoes are tender.
6. Remove lid for 5 minutes to thicken sauce slightly.

The combination of smoky BBQ and naturally sweet potatoes creates a comforting and hearty campfire meal.

Perfect for sharing with friends around the fire.

Camp Dutch Oven Coconut Curry Chicken

This coconut curry chicken brings rich, creamy flavors to the campsite.

Tender chicken cooks slowly with coconut milk, curry spices, and vegetables for a warming, aromatic dish.

Ingredients:

• 4 boneless chicken thighs, cut into chunks
• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• ½ teaspoon turmeric
• 1 cup coconut milk
• 1 cup chopped bell peppers
• 1 carrot, sliced
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in Dutch oven over medium coals. Sauté onions, garlic, and ginger for 2–3 minutes until fragrant.
2. Add curry powder and turmeric; stir for 1 minute.
3. Add chicken chunks and brown slightly on all sides.
4. Pour in coconut milk, then add bell peppers and carrots. Stir to combine.
5. Cover and simmer over low coals for 25–30 minutes until chicken is cooked through and vegetables are tender.
6. Adjust seasoning with salt and pepper.

This coconut curry chicken is creamy, fragrant, and full of flavor, bringing a tropical touch to your campfire dinner.

Serve with rice or flatbread for a complete meal.

Camp Dutch Oven Honey Garlic Chicken

Sweet honey meets savory garlic in this delicious campfire chicken recipe.

Slow-cooked in a Dutch oven, the chicken becomes tender and coated in a sticky, flavorful glaze.

Ingredients:

• 6 chicken thighs
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• ¼ cup honey
• 2 tablespoons soy sauce (or tamari)
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1 medium onion, sliced

Instructions:

1. Heat olive oil in Dutch oven over medium coals. Brown chicken thighs for 4 minutes per side. Remove and set aside.
2. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Stir in honey, soy sauce, and chicken broth. Return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender and cooked through.
5. Remove lid and let sauce thicken for 5 minutes before serving.

This honey garlic chicken is a sweet, savory, and satisfying campfire meal that’s simple to make yet full of flavor.

Camp Dutch Oven Italian Herb Chicken

Italian herbs bring classic Mediterranean flavor to this Dutch oven chicken dish.

Cooked with tomatoes, bell peppers, and garlic, it’s aromatic and hearty for an outdoor dinner.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup cherry tomatoes
• 1 bell pepper, sliced
• ½ cup chicken broth
• 2 garlic cloves, minced

Instructions:

1. Rub chicken with olive oil, basil, oregano, garlic powder, salt, and pepper.
2. Heat Dutch oven over medium coals and brown chicken for 4–5 minutes per side. Remove and set aside.
3. Sauté garlic, tomatoes, and bell pepper for 3 minutes.
4. Add chicken broth and return chicken to the Dutch oven.
5. Cover and simmer over low coals for 35–40 minutes until chicken is cooked through.

The combination of Italian herbs, tomatoes, and peppers creates a flavorful and aromatic campfire meal that feels fresh and comforting.

Camp Dutch Oven Mustard-Balsamic Chicken

Tangy mustard and sweet balsamic vinegar combine in this Dutch oven chicken recipe, creating a rich, flavorful glaze over tender chicken and vegetables.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• 1 onion, sliced
• 2 carrots, sliced
• ½ cup chicken broth

Instructions:

1. Mix Dijon mustard, balsamic vinegar, honey, salt, and pepper. Coat chicken with the mixture.
2. Heat olive oil in Dutch oven over medium coals and brown chicken for 3–4 minutes per side. Remove and set aside.
3. Sauté onions and carrots for 3–4 minutes.
4. Pour in chicken broth and return chicken to the Dutch oven.
5. Cover and cook over low coals for 35–40 minutes until chicken is fully cooked.

The tangy, sweet glaze makes this mustard-balsamic chicken a standout camp meal. Serve with roasted vegetables or bread to soak up the flavorful sauce.

Camp Dutch Oven Moroccan Chicken with Apricots

Sweet dried apricots, warm spices, and tender chicken make this a Moroccan-inspired camp Dutch oven dish.

The slow cooking allows flavors to meld into a rich, aromatic meal.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 onion, sliced
• ½ cup dried apricots, halved
• 1 cup chicken broth
• 1 tablespoon chopped fresh cilantro

Instructions:

1. Rub chicken with olive oil, cumin, cinnamon, paprika, salt, and pepper.
2. Heat Dutch oven over medium coals and brown chicken for 4 minutes per side. Remove and set aside.
3. Sauté onions for 3 minutes, then add dried apricots.
4. Pour in chicken broth and return chicken to the Dutch oven.
5. Cover and cook over low coals for 35–40 minutes until chicken is tender.
6. Garnish with fresh cilantro before serving.

This Moroccan chicken offers a unique sweet and savory flavor profile that’s aromatic and comforting—a perfect campfire dinner for adventurous eaters.

Camp Dutch Oven Greek Lemon Chicken

This Greek-inspired chicken is bright, tangy, and herbaceous.

Slow-cooked in a Dutch oven with lemon, garlic, and oregano, it’s tender, juicy, and perfect for a campfire dinner.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• Juice and zest of 2 lemons
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 onion, sliced
• 1 cup baby potatoes, halved
• ½ cup chicken broth

Instructions:

1. In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Coat chicken with the mixture.
2. Heat Dutch oven over medium coals and brown chicken for 4–5 minutes per side. Remove and set aside.
3. Sauté onions for 2–3 minutes, then add baby potatoes. Stir to combine.
4. Pour in chicken broth and return chicken to the Dutch oven.
5. Cover and cook over low coals for 35–40 minutes until chicken is tender and potatoes are cooked through.

Greek lemon chicken is zesty, aromatic, and hearty.

The combination of lemon, garlic, and oregano elevates a simple campfire meal to a flavorful experience.

Camp Dutch Oven Thai Coconut Lime Chicken

Creamy coconut milk, tangy lime, and aromatic Thai spices make this Dutch oven chicken a tropical delight.

Perfect for warming up around the campfire.

Ingredients:

• 4 boneless chicken thighs, cut into chunks
• 2 tablespoons coconut oil
• 1 cup coconut milk
• 2 tablespoons lime juice
• 1 teaspoon red curry paste
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, sliced
• Salt, to taste

Instructions:

1. Heat coconut oil in Dutch oven over medium coals. Sauté garlic and ginger for 1–2 minutes.
2. Add chicken chunks and brown slightly on all sides.
3. Stir in red curry paste, coconut milk, and lime juice. Add bell pepper.
4. Cover and simmer over low coals for 25–30 minutes until chicken is cooked through.
5. Adjust seasoning with salt and extra lime juice if desired.

This Thai-inspired chicken is rich, tangy, and fragrant, creating a creamy and exotic campfire meal that feels gourmet yet is easy to prepare.

Camp Dutch Oven Smoky Chipotle Chicken

Smoky, spicy chipotle chicken is full of flavor and perfect for outdoor cooking.

The Dutch oven keeps it juicy while the chipotle seasoning adds a smoky kick.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• 2 chipotle peppers in adobo, chopped
• 1 teaspoon smoked paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 onion, sliced
• 1 bell pepper, sliced

Instructions:

1. Mix chipotle peppers, smoked paprika, garlic, salt, and pepper. Rub over chicken thighs.
2. Heat olive oil in Dutch oven over medium coals. Brown chicken for 4 minutes per side, then remove.
3. Sauté onion and bell pepper for 3–4 minutes.
4. Pour in chicken broth and return chicken. Stir slightly.
5. Cover and cook over low coals for 35–40 minutes until chicken is tender.

The smoky, spicy chipotle flavor makes this chicken irresistible. Serve with rice or corn tortillas for a flavorful outdoor dinner.

Camp Dutch Oven Italian Tomato Basil Chicken

Juicy chicken cooked with fresh tomatoes, garlic, and basil creates a comforting Italian-inspired meal.

Perfect for a campfire dinner that’s both simple and flavorful.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 cup cherry tomatoes, halved
• ½ cup chicken broth
• Salt and pepper, to taste
• 1 small onion, sliced

Instructions:

1. Heat olive oil in Dutch oven over medium coals. Brown chicken for 4 minutes per side. Remove and set aside.
2. Sauté garlic and onion for 2–3 minutes. Add cherry tomatoes and basil.
3. Pour in chicken broth and return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender.

The combination of fresh tomatoes, garlic, and basil makes this Italian chicken bright and flavorful.

Serve with crusty bread or pasta for a hearty campfire meal.

Camp Dutch Oven Moroccan Spiced Chicken with Chickpeas

Warm Moroccan spices, tender chicken, and hearty chickpeas create a rich, aromatic Dutch oven meal perfect for camping.

The slow cooking blends flavors beautifully.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup cooked chickpeas
• 1 onion, sliced
• 1 cup chicken broth
• ½ cup dried apricots, halved

Instructions:

1. Rub chicken with olive oil, cumin, paprika, cinnamon, salt, and pepper.
2. Heat Dutch oven over medium coals and brown chicken for 4–5 minutes per side. Remove and set aside.
3. Sauté onions for 2–3 minutes, then add chickpeas and apricots.
4. Pour in chicken broth and return chicken.
5. Cover and cook over low coals for 35–40 minutes until chicken is tender.

Moroccan spiced chicken is aromatic, slightly sweet, and deeply flavorful. It’s a perfect adventurous campfire meal.

Camp Dutch Oven Honey Soy Glazed Chicken

Sweet honey and savory soy sauce create a rich glaze over tender chicken cooked in a Dutch oven.

Simple yet indulgent, it’s perfect for outdoor dinners.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• ¼ cup soy sauce (or tamari)
• 3 tablespoons honey
• 2 garlic cloves, minced
• ½ teaspoon black pepper
• ½ cup chicken broth
• 1 small onion, sliced

Instructions:

1. Mix soy sauce, honey, garlic, and pepper. Coat chicken with mixture.
2. Heat olive oil in Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onions for 2–3 minutes. Add chicken broth and return chicken.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender and sauce has thickened slightly.

This honey soy glazed chicken is sweet, savory, and sticky—an easy campfire dish that impresses with minimal effort.

Camp Dutch Oven Caribbean Jerk Chicken

This Caribbean-inspired chicken bursts with bold, spicy flavors from a blend of jerk spices, lime, and garlic.

Slow-cooked in a Dutch oven, the chicken is tender, juicy, and packed with island flair.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon cinnamon
• ½ teaspoon cayenne pepper
• 3 garlic cloves, minced
• Juice of 1 lime
• Salt and pepper, to taste
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. In a bowl, mix olive oil, allspice, thyme, cinnamon, cayenne, garlic, lime juice, salt, and pepper. Rub over chicken.
2. Heat Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onion for 2–3 minutes, then add chicken broth. Return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender.

Caribbean jerk chicken is aromatic, spicy, and flavorful—a lively and exotic campfire meal that brings island vibes to the outdoors.

Camp Dutch Oven Indian Tandoori Chicken

This Indian-inspired tandoori chicken is marinated in yogurt and spices, then slow-cooked in a Dutch oven over coals.

It’s tender, colorful, and full of fragrant flavors.

Ingredients:

• 6 chicken thighs
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tablespoon tandoori masala
• 1 teaspoon paprika
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• Salt, to taste
• 1 tablespoon olive oil
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. Mix yogurt, tandoori masala, paprika, garlic, ginger, and salt. Coat chicken and marinate for 30 minutes if possible.
2. Heat olive oil in Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onions for 2–3 minutes, then add chicken broth. Return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender.

Tandoori chicken delivers bold Indian flavors with tender, juicy meat—a perfect campfire dish with a splash of exotic spices.

Camp Dutch Oven Peruvian Roasted Chicken

Peruvian-inspired chicken features tangy lime, garlic, and cumin.

Slow-cooked in a Dutch oven, it becomes juicy, flavorful, and slightly smoky from campfire cooking.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• Juice of 2 limes
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. Mix olive oil, lime juice, garlic, cumin, paprika, salt, and pepper. Rub over chicken.
2. Heat Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onion for 2–3 minutes, then add chicken broth. Return chicken.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender.

Peruvian roasted chicken offers tangy, savory flavors with a hint of smokiness—an easy way to enjoy international cuisine while camping.

Camp Dutch Oven Korean BBQ Chicken

Sweet and savory Korean BBQ chicken is coated in a soy, garlic, and sesame marinade.

Cooked slowly in a Dutch oven, the chicken becomes tender with a rich, caramelized glaze.

Ingredients:

• 6 chicken thighs
• 2 tablespoons sesame oil
• ¼ cup soy sauce (or tamari)
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 green onion, sliced
• ½ cup chicken broth

Instructions:

1. Mix sesame oil, soy sauce, brown sugar, garlic, and ginger. Coat chicken with marinade.
2. Heat Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Pour chicken broth into Dutch oven, return chicken, and stir lightly.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender.
5. Garnish with sliced green onion before serving.

Korean BBQ chicken is sticky, sweet, and savory—a flavorful campfire meal with a touch of Asian-inspired flair.

Camp Dutch Oven Lemon Garlic Rosemary Chicken

Classic lemon, garlic, and rosemary flavors create a fragrant and tender Dutch oven chicken.

Perfect for a cozy, rustic campfire dinner.

Ingredients:

• 6 chicken drumsticks
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. Mix olive oil, lemon juice, garlic, rosemary, salt, and pepper. Rub over chicken.
2. Heat Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onion for 2–3 minutes, then add chicken broth. Return chicken.
4. Cover and cook over low coals for 35–40 minutes until chicken is cooked through.

Lemon garlic rosemary chicken is fragrant, tender, and classic—a simple yet elegant campfire meal.

Camp Dutch Oven Smoky Paprika Chicken with Peppers

Smoky paprika and sautéed bell peppers give this Dutch oven chicken bold, rustic flavors.

Slow cooking ensures juicy meat infused with rich paprika aroma.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup chicken broth
• 1 small onion, sliced

Instructions:

1. Rub chicken with olive oil, smoked paprika, garlic, salt, and pepper.
2. Heat Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onions and bell peppers for 3–4 minutes.
4. Pour in chicken broth and return chicken.
5. Cover and cook over low coals for 35–40 minutes until chicken is tender.

Smoky paprika chicken with colorful peppers is a vibrant, flavorful campfire dish that pairs beautifully with rice or crusty bread.

Camp Dutch Oven Maple Dijon Chicken

Sweet maple syrup and tangy Dijon mustard create a rich glaze over tender chicken.

Slow-cooked in a Dutch oven, this dish becomes a perfect balance of sweet and savory for a comforting campfire meal.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. Mix Dijon mustard, maple syrup, garlic, salt, and pepper. Coat chicken with the mixture.
2. Heat olive oil in Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté onions for 2–3 minutes. Add chicken broth and return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender and cooked through.
5. Remove lid for 5 minutes to allow sauce to thicken slightly.

Maple Dijon chicken is sweet, tangy, and perfectly caramelized, offering a deliciously simple campfire dinner that’s sure to impress.

Camp Dutch Oven Garlic Herb Butter Chicken

This classic camp Dutch oven chicken is infused with garlic, fresh herbs, and a buttery finish.

Slow-cooked over coals, the chicken stays juicy and flavorful with a golden crust.

Ingredients:

• 6 chicken drumsticks
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper, to taste
• 2 tablespoons dairy-free butter
• 1 onion, sliced
• ½ cup chicken broth

Instructions:

1. Rub chicken with olive oil, garlic, thyme, rosemary, salt, and pepper.
2. Heat Dutch oven over medium coals. Brown chicken 4–5 minutes per side, then remove.
3. Sauté onions for 2–3 minutes. Add chicken broth and return chicken.
4. Dot with dairy-free butter, cover, and cook over low coals for 35–40 minutes until chicken is tender.

Garlic herb butter chicken is rich, aromatic, and satisfying—a classic campfire dish that’s comforting and easy to prepare.

Camp Dutch Oven Pineapple Teriyaki Chicken

Sweet pineapple and savory teriyaki sauce create a tropical flavor explosion over tender chicken.

Slow-cooked in a Dutch oven, this dish is juicy, flavorful, and perfect for camping.

Ingredients:

• 6 chicken thighs
• 2 tablespoons olive oil
• ½ cup teriyaki sauce
• ½ cup pineapple chunks
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• Salt and pepper, to taste
• ½ cup chicken broth
• 1 bell pepper, sliced

Instructions:

1. Mix teriyaki sauce, garlic, ginger, salt, and pepper. Coat chicken with the mixture.
2. Heat olive oil in Dutch oven over medium coals. Brown chicken 4 minutes per side, then remove.
3. Sauté bell pepper for 2–3 minutes. Add pineapple chunks and chicken broth. Return chicken to the Dutch oven.
4. Cover and cook over low coals for 35–40 minutes until chicken is tender and sauce has thickened slightly.

Pineapple teriyaki chicken is sweet, savory, and tropical—a deliciously unique campfire meal that brings a taste of the islands to your outdoor dinner.