Campfire Chicken in a Cauldron
Crisp and golden outside, juicy inside and full of aromatic herbs, spices and garlic, this campfire chicken is perfect for sharing outdoors. Serve it with fresh or pickled vegetables, boiled potatoes or baked potatoes.
Updated : 28 September, 2026
Easy
About 30 min.
Ingredients
1.5 kilograms
Chicken
80 milliliters
Vegetable oil
50 grams
Butter
to taste
Cilantro
10
Garlic
to taste
Salt
to taste
Dry spices
to taste
Ground pepper mix
100 milliliters
Water
1 teaspoon
Khmeli-suneli
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Fresh chicken works best, but if using frozen chicken, thaw it completely beforehand. Remove any remaining feathers and the tail gland if necessary, then rinse the chicken.
Step 2
Pat the chicken dry with paper towels. Cut the carcass open lengthwise through the breast so it can be flattened. Sprinkle with a little salt and ground pepper and drizzle with a few drops of vegetable oil. Rub thoroughly over the entire chicken so the seasonings are evenly distributed. Wrap in plastic wrap or place in a food-safe bag and leave to marinate.
Step 3
Meanwhile, prepare the aromatic sauce. Rinse and dry the cilantro or parsley and peel the garlic cloves.
Step 4
Finely chop the garlic by hand and place it in a mortar.
Step 5
Add the chopped fresh herbs to the garlic.
Step 6
Add a Georgian-style herb and spice blend, ground pepper, a pinch of salt and any other dried seasonings you like.
Step 7
Grind everything thoroughly in the mortar until a fairly smooth paste forms.
Step 8
Pour in a small amount of water and mix well.
Step 9
Set the cauldron securely over the campfire. Pour in the vegetable oil and allow it to heat thoroughly.
Step 10
Add the butter and carefully spoon some of the hot fat over the inner sides of the cauldron.
Step 11
Place the chicken in the cauldron with the skin side facing up.
Step 12
Cover the chicken with a wide flat heatproof plate and place a weight on top. Cook over high heat for approximately 7 minutes.
Step 13
Turn the chicken over, replace the plate and weight, and cook for another 5 minutes.
Step 14
Turn the chicken again so the cut side faces down, reduce the heat to low, replace the weight and cook for 30 minutes.
Step 15
Turn the chicken every 5 minutes, replacing the weight each time, so it cooks evenly on all sides.
Step 16
Once the chicken is completely cooked through, spoon the prepared herb and garlic sauce evenly over its surface.
Step 17
Cook with the sauce for 5–7 minutes, then turn the chicken over and cook for another 5 minutes.
Step 18
Transfer the finished chicken to a serving plate and spoon the sauce from the cauldron over the top. Serve hot.
Author note
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