Campfire Recipe: Barbecue Cheddar Crusted Chicken

Ok, my husband and I have two different tastes.  First, he is a carnivore and loves to eat barbecue.  But can take it or leave it when it comes to cheese.  I, on the other hand, can live without animal flesh but I have to admit, I have to have cheese every day.  Neither one of us really likes the greasiness of fried chicken and frankly, I am not going to stand over a hot pot of oil to cook chicken. On the other hand though, I really do like a crispy texture to my bird.  What to do?  Well, this recipe below meets all the needs when it comes to cooking barbecued chicken.  My husband gets his meat while I get my cheese serving all in a crunchy crust.  Who could ask for more?      

Campfire Recipe:  Barbecue Cheddar Crusted Chicken

Ingredients

Liquid or spray oil

½ cup of mayonnaise

Cheddar cheese

3 Tablespoons of any flavor barbecue sauce

4 boneless, skinless chicken breast

Panko bread crumbs

barbecue.cheddar.crusted.chicken

Steps

  1. Prepare the coals in the fire.
  2. Add a light layer of spray or liquid oil to the inside of a 10 inch Dutch oven.
  3. Freshly grate ½ cup of cheddar cheese. Set aside.
  4. In a medium bowl, add mayonnaise, cheese, and barbecue sauce.
  5. Stir to combine.
  6. Place boneless and skinless chicken breast in the bottom of the 10 inch Dutch oven.
  7. Add the mixture created in step 4 to the top of the chicken.  Spread evenly over the chicken.
  8. Top with the Panko bread crumbs.  The amount you use in this step is determined by how “crunchy” you want your chicken to be.
  9. Place the lid on the Dutch oven and move to a heat resistant surface.
  10. Arrange 10 prepared coals in a circle on the heat resistant surface.
  11. Top these coals with the 10 inch Dutch oven.
  12. Add 20 coals to the top of the Dutch oven.
  13. Cook for 40 minutes or until the juices run clear and the chicken is completely cooked.

Yes, this dish is delicious but did you know that you can use the same cooking method along with topping for other meats?  Well, you can and I have used it on sliced turkey breast, boneless pork chops, and even on fish fillets.  The only change in the recipe that has to occur is the amount of cooking time required to cook the meat.

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