Last updated on August 18th, 2021
Since the parks and campgrounds have recently been closed for “quarantine,” my husband and I have been doing some fire pit cooking right here in our backyard. Now, it’s time to share one of our favorite recipes: campfire lemon chicken and asparagus. This one-skillet meal combines the flavor of golden-brown cast iron-seared chicken breasts with a sweet, citrusy soy sauce, all served over a bed of roasted asparagus. While you’ve got the fire pit or campfire burning, go ahead and wrap some sweet potatoes in foil and roast them in the coals to complete your meal. Oh, and you can totally make this recipe indoors on the stovetop, too!
Equipment
To make campfire lemon chicken and asparagus, you will need the following kitchen equipment:
- A cast iron skillet (10 or 12-inch)
- Long-handled tongs
- Heat-resistant gloves
- Mixing bowl
- Measuring cups
- A knife and cutting board
- A cooking tripod and stainless steel cooking grate (optional but helpful!)
Ingredients
- 4 thin-sliced chicken breasts (or two regular-thickness chicken breasts, cut in half horizontally)
- 1 medium yellow onion, chopped
- 1-2 pounds asparagus, cut into 2″ pieces (discard tough ends)
- 1 lemon
- Garlic powder, salt, and pepper to taste
- 2 TBSP oil to coat the skillet
- FOR THE SAUCE:
- 1/2 cup chicken broth
- 2 TBSP lemon juice
- 2 TBSP soy sauce (check label if preparing this recipe gluten-free)
- 1 TBSP honey
- 1 tsp all-purpose flour (or gluten-free flour)
Cooking Instructions
1. Once your tripod and cooking grate are set up over the fire pit or campfire, light the fire and let it burn down to a workable flame. While the fire is getting ready, season the thin-sliced chicken breasts with salt, pepper, garlic powder, and any other desired spices to taste.
2. When the fire is ready, add the cooking oil to the skillet. Then, carefully place the cast iron skillet on the grate over the fire to preheat for 5-10 minutes.
3. If you are cooking sweet potatoes with your chicken and asparagus, now is the time to prep them and get them in the fire. Scrub or rinse the potatoes, then poke several holes in each potato and rub a light coating of cooking oil on the skin. Wrap each potato tightly in aluminum foil (heavy-duty works best to keep ashes out), then place them at the base of the fire in smoldering coals. Make sure to flip and rotate the sweet potatoes every 15 mins or so for even cooking.
4. When the skillet is hot and the oil shimmers, carefully place the seasoned chicken in the pan. Cook until browned, then flip and cook the other side. Make sure the chicken is thoroughly cooked to 165 degrees internally.
5. While the chicken is cooking, make the marinade sauce. Combine the chicken broth, lemon juice, soy sauce, honey, and flour in a bowl and whisk well, then set it aside. Make sure the onion and asparagus are chopped.
6. When the chicken is done, remove it from the skillet and transfer it to a plate or pan.
7. Place the asparagus and chopped onions in the skillet. Add a bit more oil if the skillet is dry. Cook the veggies until the onion has softened and the asparagus is tender-crisp. Don’t forget to flip and rotate those sweet potatoes!
8. Add the prepared marinade sauce and return the cooked chicken breasts to the skillet. Top chicken with lemon slices (optional). Continue to cook for 3-5 mins or until the sauce thickens slightly.
9. Remove the skillet from the cooking grate. Plate each serving of chicken and asparagus, then spoon the lemon honey sauce from the pan over each serving. Carefully remove the sweet potatoes and unwrap them – they will be steaming hot. Enjoy!
Recipe Card
Campfire Lemon Chicken and Asparagus
Equipment
- A cast iron skillet (10 or 12-inch)
- Long-handled tongs
- Heat-Resistant Gloves
- Mixing Bowl
- Measuring Cups
- Knife and Cutting Board
- A cooking tripod and stainless steel cooking grate (optional but helpful!)
Ingredients
- 4 Thin-sliced chicken breasts (or 2 regular-thickness chicken breasts, cut in half horizontally)
- 1 Medium Yellow onion (chopped)
- 1-2 Pounds Asparagus (cut into 2" pieces – discard tough ends)
- 1 Lemon
- Garlic powder, salt, pepper to taste
- 2 TBSP Oil to coat the skillet
Ingredients for the Sauce:
- ½ Cup Chicken broth
- 2 TBSP Lemon juice
- 2 TBSP Soy sauce (check label if preparing recipe gluten-free)
- 1 TBSP Honey
- 1 tsp All-purpose flour (or gluten-free flour)
Instructions
- Season the thin-sliced chicken breasts with salt, pepper, garlic powder, and any other desired spices to taste.
- When the fire is ready, add the cooking oil to the skillet. Carefully place the cast iron skillet on the grate over the fire to preheat for 5-10 mins.
- If you plan to cook sweet potatoes also, now is the time to prep them and get them in the fire. Scrub or rinse the potatoes, then poke several holes in each potato and rub a light coating of cooking oil on the skin. Wrap each potato tightly in aluminum foil. Using long-handled tongs, place them at the base of the fire in the smoldering coals. Flip and rotate potatoes every 15 mins or so for even cooking and to avoid burning.
- When the skillet is hot and the oil shimmers, place the seasoned chicken in the pan. Cook until browned on each side and the internal temp reaches 165 degrees.
- While the chicken is cooking, make the marinade sauce by combining the chicken broth, lemon juice, soy sauce, honey, and flour in a bowl and whisk well. Set aside.
- When the chicken is done, remove it from the skillet and transfer it to a plate or pan.
- Place the chopped asparagus and onion in the skillet, adding a bit more oil if the skillet is dry. Cook until the onion has softened and the asparagus is tender-crisp.
- Add the prepared marinade sauce and return the cooked chicken breasts to the skillet. Top chicken with lemon slices (optional) and continue to cook for 3-5 mins or until the sauce thickens slightly.
- Remove the skillet from the cooking grate (heat-resistant gloves are helpful). Plate each serving of chicken and asparagus, then spoon the lemon honey sauce from the pan over each serving. Carefully remove the sweet potatoes and unwrap them – they will be steaming hot. Enjoy!
Notes
- Preheat oven to 425.
- Wash sweet potatoes and poke holes in them with a fork to vent steam.
- Place sweet potatoes on a baking tray and bake for approximately 45 mins.
- Potatoes are done when they pierce easily with a knife.
Want more delicious camping recipes? Make sure to check out the Recipes section of the blog for more tasty inspiration!
This post may contain affiliate links. This means if you click on a link and make a purchase, I will receive a small commission, at no cost to you, that makes it possible for me to keep the Campfires and Cast Iron site up and running. Please see our disclosure policy for details.
