Campfire Chili-Lime Chicken Thighs with Charred Corn and Peppers
Rub boneless chicken thighs with chili spices, then sear them in a cast-iron skillet on a grate over medium campfire coals, 5 to 6 minutes per side, until they hit 165°F. Char fresh corn on the grate while the chicken cooks, then soften peppers and onion in the same skillet. Toss it all with lime juice and serve in warm tortillas, about 30 minutes of cooking once your coals are ready.
This is a one-skillet dinner with a little char from the fire. Chicken thighs stay juicy over uneven heat, which makes them forgiving at a campfire. The spice rub is mixed at home, so camp work is mostly sear, stir and squeeze.
The corn cooks right on the grate while the chicken sears, so dinner comes together fast. Build your fire early and let it burn down to coals. Flames will scorch the rub before the chicken cooks through.
Campfire Chili-Lime Chicken Thighs with Charred Corn and Peppers
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- A few dishes
- Prep ahead
Ingredients
Gear you'll need
- 12-inch cast-iron skillet
- Campfire grate
- Long tongs
- Instant-read thermometer
- Heat-proof gloves
- Cutting board and sharp knife
- Large bowl or zip bag for seasoning
- Two plates (one for raw, one for cooked)
- Foil
Steps
-
Burn down coals
Build your fire in the existing ring about 30 to 40 minutes ahead. When the flames die and the coals glow orange with a light gray ash, set a grate 4 to 5 inches above them. You should be able to hold your hand over the grate for about 5 seconds.
-
Season the chicken
Toss the thighs in a bowl or zip bag with 1 tbsp oil and the chili powder, paprika, cumin, garlic powder and kosher salt. Wash your hands with soap and water right after, and keep the raw-chicken bowl away from anything ready to eat.
-
Char the corn
Rub the corn with 1 tbsp oil and set it right on the grate. Turn every 2 minutes for 8 to 10 minutes, until spotty brown in places. Move it to a cutting board to cool.
-
Sear the chicken
Heat the skillet on the grate for 2 minutes, then add 1 tbsp oil. Lay in the thighs and cook 5 to 6 minutes per side. Check the thickest part with a thermometer. It must read 165°F before you take it off. Move the chicken to a clean plate, never the one that held it raw, and tent it with foil.
-
Soften peppers and onion
Add the peppers and onion to the skillet with the drippings. Cook 6 to 8 minutes, stirring often, until tender with a few browned edges. Pull the skillet to a cooler spot if it starts to scorch.
-
Cut and combine
Stand each ear on its end and slice the kernels off with a knife. Stir the corn and the juice of 1 lime into the skillet. Season with salt and pepper. Slice the rested chicken and fold it in.
-
Warm and serve
Lay the tortillas on the edge of the grate for about 30 seconds per side, using tongs. Fill them with the chicken mixture, then top with cilantro and a squeeze from the lime wedges.
Trail Notes
Mix the chili powder, paprika, cumin, garlic powder and salt at home in a small jar. Slice the peppers and onion too. For a cooler-friendly trick, freeze the chicken with the oil and spices in a zip bag. It acts as an ice block and thaws in the cooler in 24 to 36 hours.
Keep raw chicken at 40°F or below, in the coldest part of the cooler and sealed in a leak-proof bag. Cook it within 1 to 2 days of packing unless it started frozen. Toss it if it sat above 40°F for more than 2 hours, or 1 hour when it's over 90°F outside.
Use pork tenderloin medallions in place of the chicken and cook them to 145°F, then rest 3 minutes. Serve over rice if you'd rather skip tortillas.
Use an existing fire ring and keep the fire small. Let the coals burn down to ash, then drown them with water, stir, and feel for any heat before you leave. Pack out all foil and wipe the skillet with a paper towel before washing it 200 feet from water.
Campers ask
How do I know when chicken thighs are done on a campfire?
Push an instant-read thermometer into the thickest part of the thigh. It should read 165°F. Juices running clear is a hint, but the thermometer is what counts.
Can I cook corn directly on campfire coals or a grate?
Yes. Oil it lightly and set it on a grate over medium coals, turning every couple of minutes for 8 to 10 minutes. Skip the flames, since they blacken it before the inside warms.
How do I keep chicken from burning over a campfire?
Cook over glowing coals rather than flames, and keep the grate 4 to 5 inches above them. If the spices darken too fast, slide the skillet to a cooler edge of the grate and cook a little longer.
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