Campfire Chicken

Check out this awesome campfire recipe.  Quick and Easy, and of course, delicious!

Campfire Chicken


  • Prep Time:30 Minutes
  • Cook Time 2 Hours
  • Smoker Temp 235 Degrees
  • Meat Finish Temp 170 Degrees
  • Smoking wood: Pecan


What you’ll need

  • 4-6 Chicken quarters (Cooking good Leg quarters)
  • Meat Lodge Cajun Rub
  • Small red potatoes
  • Baby Carrots
  • 1-2 Large onions
  • 4-6 ears of Colony sweet corn
  • 1 package of Meat Lodge Ground Sausage
  • 18-inch Heavy foil

Remove the Skin from the Chicken Quarters

Just get a good hold on it at the larger thigh end and pull it toward the leg and it will come clean off. I skinned four of these in just a minute or so.

Parboil the Carrots and Potatoes

Unfortunately, everything in the foil gets done before the potatoes and carrots get soft so you have a few options:

  1. Serve the vegetables crunchy
  2. Overcook the chicken while the potatoes and carrots get done
  3. Pre-cook the potatoes and carrots a little bit

Option number 3 is your best bet in my opinion and it’s super easy and can be done while you are skinning the chicken, making up the rub, etc.

Simply fill a pot with your potatoes and carrots and cover them with water. Bring the water to a boil and let it boil for about 5 minutes for small carrots and potatoes.

Note: some folks boil the water first then add the carrots/potatoes but it is ok in this instance to start everything together.


Pour the potatoes and carrots into a colander and run cold water over them to stop the cooking process.

They are now ready to use in the foil with everything else and they’ve been given a sufficient head start.

Prepare the Foil Packages

Place the skinned chicken onto the center of a piece of foil that is about 18×18 inches square.

Pile some sausage pieces, potatoes, carrots, a quarter of an onion and a half ear of corn around the chicken.

Sprinkle some Meat Lodge Cajun rub onto the chicken, sausage and vegetables.

Add a tablespoon of butter on top..

Roll up the edges of the foil around the meat and vegetables to form a bowl shape.

Be sure to leave it open for now to allow the smoke in

Get that smoker ready

Set up your smoker for cooking at about 240°F although it would not be unheard of to take it on up to 275°F or so if you need to get them done faster. Chicken handles high heat quite well.

Be sure to have enough Lumber Jack Peacon wood pellets ($12.99) for about 1 – 2 hours of smoke

Smoke the Campfire Chicken

Place the foil “bowls” of chicken, sausage and vegetables into the smoker and let them smoke away for about 1- 2hours.

After one hour, pull the foil together at the top and pinch it closed.

I recommend placing a probe from a digital probe meat thermometer into one of the pieces of chicken before closing it up so you will know when it is done. Chicken is safe to eat at 165°F but I like to take these chicken quarters just a few degrees higher to make them a little more tender. I shoot for 170°F on these.


Serve It UP!!!

Have plates already setting on the table with a single paper towel on the plate (to protect the plate from grease from the smoker grates)

When the chicken is done, lay a foil packet on each plate and call Dinner!



  1. This could also be done with pork chops, meatballs, pieces of ham, etc. instead of chicken
  2. For even more flavor, brine the chicken for about 2 hours in a solution of 1 gallon of water, 1 cup of kosher salt and ¾ cup of brown sugar.