Cast Iron Lemon Rosemary Campfire Chicken

The sear on this chicken is off the charts. Once the marinade melts and sears into the chicken breast, it will take your meal up to a five-star dining experience. Once it’s placed into its easy marinade, the recipe is a breeze and becomes a great meal to feed a hungry group. I personally use this for any company both at camp and at home. It always seems to be a crowd-pleaser. For a perfect side to this delicious chicken, check out our Crispiest Duck Fat Potatoes. They will knock your socks off.

3 tbsp olive oil
2 sprigs Rosemary, stemmed & minced
2 juiced lemons
4 garlic cloves, minced
1 tsp sea salt
1/2 tsp ground pepper
1/4 tsp red chili flakes
2 chicken breasts, sliced into strips
2 tbsp butter
—— optional broccoli part below
1 tbsp butter
2 c broccoli crowns, blanched

Whisk together all ingredients up to the chicken into a medium bowl. Add the chicken strips and toss to coat. Cover and place into cold storage (cooler/fridge) for one hour. Toss again, cover and store again for one more hour.

Heat the cast iron with butter on a medium high-heat, place in chicken strips without crowding and turn the heat down slightly (or move off direct flame), until a golden sear is obtained for about 4-5 minutes. Flip over and cook another 4 minutes or until cooked through. You may need to remove thinner pieces first to allow the thicker to continue cooking.

Once the chicken is cooked, you can optionally add another tablespoon of butter to the pan with 2 cups blanched broccoli crowns and continuously move around until all the glaze has adhered to the broccoli before serving. This also gives the chicken a good resting amount to disperse the internal juices.

Serves 2-3