Suitcase Foodist

Dutch Oven BBQ Chicken

Dutch Oven BBQ Chicken

Dutch Oven BBQ Chicken

One of my favorite camp meals was always Dutch Oven BBQ Chicken. It is seriously easy, and everyone loves it.
You can go the ridiculously easy route and just pick up a bottle of your favorite barbecue sauce on your way to your camp site, but that’s not nearly as fun, or as tasty as this recipe.

Because sauce in a bottle is boring.

Because sauce in a bottle is boring.

Dutch Oven BBQ Chicken

Ingredients:
Sauce:
1 cup ketchup
1/4 cup white vinegar
1/4 cup brown sugar, I used coconut sugar
2 tbs paprika, I used 1 tbs Hungarian Hot paprika and 1 tbs smoked paprika
1 tbs chili powder
1 tsp cayenne
1/2 tbs Worcestershire sauce
1 tsp whole grain mustard
a splash or two of a dark beer, I used Wasatch Polygamy Porter
1 tbs oil, I used grapeseed
2 cloves garlic, minced

Let your sauce simmer for a few minutes to bring all the flavors together.

Let your sauce simmer for a few minutes to bring all the flavors together.

Method:

For the Sauce,
Pour the oil into a saucepan and heat.
Saute the minced garlic for just a minute.
mix the rest of the ingredients and pour into the sauce pan and simmer for 5 – 8 minutes.

For the chicken,

Pre-cooked, it doesn't look like much, but when it comes out of the oven...

Pre-cooked, it doesn’t look like much, but when it comes out of the oven…

I managed to fit about three pounds of chicken breast in the bottom of my Dutch Oven.
line a Dutch Oven with aluminum foil, for easier cleaning.
Place the chicken in the lined Dutch Oven and cover with the sauce. Leave some for after cooking too.
Cook at 350 for an hour and a half. I ended up checking mine at an hour and it was already at temp. Just keep an eye on it.
Spoon some of the extra sauce over the chicken.
Serve with your Beer Bread and enjoy.

 

 

Greg

 

Dutch Oven BBQ Chicken

Ingredients

  • 1 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar, I used coconut sugar
  • 2 tbs paprika, I used 1 tbs Hungarian Hot paprika and 1 tbs smoked paprika
  • 1 tbs chili powder
  • 1 tsp cayenne
  • 1/2 tbs Worcestershire sauce
  • 1 tsp whole grain mustard
  • a splash or two of a dark beer, I used Wasatch Polygamy Porter
  • 1 tbs oil, I used grapeseed
  • 2 cloves garlic, minced

Method

  1. For the chicken,
  2. I managed to fit about three pounds of chicken breast in the bottom of my Dutch Oven.
  3. Line a Dutch Oven with aluminum foil, for easier cleaning.
  4. Place the chicken in the lined Dutch Oven and cover with the sauce.
  5. Leave some for after cooking too.
  6. Cook at 350 for an hour and a half. I ended up checking mine at an hour and it was already at temp. Just keep an eye on it.
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