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Scout Camp Chicken

Scout Camp Chicken

Make that weekend camping trip even better with juicy chicken thighs - Sizzling on cast iron. You can't go wrong with this hearty cast iron meal.


  • 4 Skin-on, bone in chicken thighs
  • 1 C baby carrots
  • 2 C baby yellow potatoes, halved
  • 2 C yellow onion, large dice
  • 2 ears of corn, cut into 1/4" rounds
  • 2 TBSP Carolina Cooker Seafood Seasoning
  • 2 TBSP Cooking oil
  • Salt and Pepper


  1. With a smoldering fire or oven set to 400, using a 13” skillet, pour 2 tablespoons of cooking oil and coat the bottom of the skillet
  2. Place chicken thighs in the skillet skin side up
  3. Season skin liberally with salt, pepper and seafood seasoning
  4. Add in potatoes, onions, carrots and corn, season again with salt, pepper and seafood seasoning
  5. Place lid onto skillet and settle into the fire, add coals to the top of the lid to create an oven effect
  6. (alternatively bake in oven at 400)
  7. Check the skillet around 25m, cook until chicken reaches internal temperature of 165
  8. Serve and Enjoy