Camping season is well underway! What is it about cooking outside on a campfire that is so, so good? I think it’s the sitting around the campfire part. Food on the campfire does seem to take longer to cook – but it tastes better! (or maybe I’m just more hungry?) Whatever the reason for horking this Beer Camp Chicken down, it’s worth making the next time you hit the dusty trail to sleep under the stars. 

Like all good things when camping, it starts with a fire! Build a fire that will give you heat for a long time – at least an hour. You also need a good coal base so it’s easy to cook this Beer Camp Chicken without engulfing your hands in flames 🙂  I like to prep everything ahead of time and just focus on getting it cooked once I’m at the campsite. Wielding a knife on an uneven tabletop is NOT my idea of a good time. 

This dish is like a chunky chicken vegetable stew that you can serve as a one-pot meal (add potatoes) or if you prefer, you can also serve on top of mashed potatoes or rice. 

Because I’ve done the “messy work” at home before we leave for camping, it’s easy to dump and cook in the dutch oven as soon as the coals are ready! Of course, if you want to use a camp stove, that’s fine too. Just cook over medium-high to brown the chicken and then reduce to medium-low to cook the stew after adding the beer. 

Add a spice rub to the chicken ahead of time and then store it in a zip lock bag:

Sprinkle with dried thyme, paprika, onion powder, and garlic powder. 

beer camp chicken Brown the chicken skin:

beer camp chicken

prepped vegetables for camping!

Here are my prepped veggies!

Cook the veggies, then add the beer and deglaze: 

beer camp chicken

Cover and cook for about 40 minutes total. You can either add potatoes during the last 20 minutes of the cooking time OR leave them out and serve this stew over a bed of mashed potatoes. (For the campfire, you can make mashed taters ahead and gently reheat on a camp stove or in the fire in a fire-proof container)

beer camp chicken

Beer Camp Chicken
Serves 6
An easy (if you prep!) meal to make on the fire while camping. It's slow cooks with the beer and the veggies and chicken reduce to a stew that is naturally soaked up by the potatoes. Camp cooking at its finest!
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Prep Time
20 min
Total Time
1 hr 15 min
Prep Time
20 min
Total Time
1 hr 15 min
  1. 3 tablespoons olive oil
  2. 4-6 chicken thighs, bone-in and skin on
  3. Sprinkle of each: dried thyme, paprika, onion powder and garlic powder, salt and pepper
  4. 1 green bell pepper, chopped into large chunks
  5. 1 orange bell pepper, chopped into large chunks
  6. 1 yellow onion, chopped into large chunks
  7. 2 garlic cloves, chopped
  8. 1 lb baby potatoes
  9. 1 light flavored beer such as a Pale Ale or Lager
  1. Ahead of time, season the chicken with the dried spices and salt and pepper.
  2. In a dutch oven over a campfire (with the grate down) with a good coal base, pour the olive oil and let it heat up. Add the chicken skin side down and let the skin brown for 5-7 minutes.
  3. Turn the chicken over and brown on the other side for another 4-5 minutes. Keep an eye on your fire and adjust time accordingly.
  4. Add the onions, bell peppers and garlic and cook for about 8 minutes until they are translucent and starting to cook down.
  5. Pour in the beer. Scrape the bottom of the pan to deglaze. Cover the pan (use the cast iron lid! Keep your pot holder near by for checking on the stew).
  6. Cook for about 20 minutes, depending on how strong your fire is. Open the lid and check on the chicken, stir if it's browning too much in one spot or rotate your pot to a different part of the fire. Add the baby potatoes and cook for about 20 more minutes, until the chicken is cooked through and the potatoes and vegegtables are tender.
  1. Instead of including the potatoes in the stew, you can serve on mashed potatoes or rice. You can also use small baby potatoes and leave them whole.
  2. For easy camp cooking, store the veggies in a zip lock bag already cut up.
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