Skip to content
Campfire pulled chicken – Dutch oven
Outdoor

Campfire pulled chicken – Dutch oven

Pulled chicken in a Dutch oven over coals: covered braise with extra liquid against evaporation. Outdoor shred – not slow cooker, not grill grate.

OutdoorCampingBBQBålKyllingInternational
Shopping List
Rate:
170 min total
5 servings
Easy

Ingredients

servings
Units

  • Chicken

    • 2.6 lb Boneless chicken thighs (or mixed thighs)
    • 1 tbsp Oil for searing (optional)

  • Liquid and flavour

    • about 1.1 cup BBQ sauce or mild tomato sauce
    • about 1.1 cup Chicken stock (extra for evaporation)
    • 1 tbsp Soy sauce
    • 1 tbsp Apple cider vinegar

  • Spices

    • 2 tsp Paprika
    • 1 tsp Garlic powder
    • 1 tsp Onion powder
    • 1½ tsp Salt
    • ½ tsp Black pepper

Instructions

  1. 1

    Build coals and ready the pot

    1. Make a bed of coals – not open flame under the pot. Set the Dutch oven on and warm a little oil if you want a brief sear.
    15 min
    DutchOven
  2. 2

    Fill and cover

    1. Add chicken, sauce, stock, soy, vinegar and spices. Liquid should sit higher than in the oven version.
    2. Put the lid on. Place a few coals on the lid if you use a classic Dutch-oven setup.
    10 min
    DutchOven
  3. 3

    Braise and shred

    1. Braise 2–3 hours. Rotate the pot now and then; check liquid after about 1 hour – add stock if it cooks down.
    2. When the meat shreds easily (typically 90–95 °C / 195–205 °F internal), take the pot off the coals. Shred with two forks in the sauce and let it sit a moment.
    135 min
    DutchOvenForks

Explore more

More outdoor and camping recipes recipes

Details

Nutrition

Calories

390kcal

Protein

42g

Fat

16g

Carbs

12g

Serving Size

220g

Dietary

Allergens

Soy

Restrictions

  • Contains meat
  • May contain soy

Serving

Suggestions

  • • Serve warm in wraps or with bread by the fire.

Side Pairings

  • • Flatbread

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers quickly and refrigerate up to 3 days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions up to 2 months.

Reheating

  • • Pot: Reheat in a pot over low heat with a little liquid.

Tips

Preparation

  • • Keep extra stock ready – evaporation is higher outdoors.

Cooking

  • • Move the pot if the base seems to scorch – hotspots are normal over coals.

Serving

  • • Eat straight from the pot with bread or wraps.

Variations

Flavor

  • Add a handful of onion cubes during braising for sweetness.

Method

  • For home kitchen: see oven or slow cooker. For BBQ grate: see grill.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.