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This Dutch Oven Chicken and sausage is so easy and delicious. The chicken is tender and juicy, and the sausage adds a kick of flavor.
Featured with this recipe
Dutch Oven Chicken and Sausage is my favorite Dutch oven chicken recipe by far and it is so easy! My brother, Devin, is the Dutch oven MASTER. I’m not kidding, he makes the best Dutch oven food ever. He was kind enough to share this with on Favorite Family Recipes. Thanks Devin!
Ingredients in Dutch Oven Chicken and Sausage
Only three simple ingredients in this easy Dutch oven recipe:
- Boneless, skinless chicken breasts (chicken thighs can also be used)
- Smoked sausage
- Barbecue sauce
If you’re new to the idea of Dutch oven cooking, here are the basics to get you going. For starters you will need:
- 1 big bag of charcoal briquettes
- Lighter fluid
- Charcoal chimney
- 12-inch seasoned, cast-iron Dutch oven (this is an 8 quart Dutch oven)
- Dutch oven lid-lifter
- Meat thermometer
Preparing the Dutch Oven
Place 30 charcoals inside a chimney. Spray the charcoals with some lighter fluid, throw in a match and wait until all of the charcoals turn light gray. When ready, spread 15 coals out flat in the fire pit on a piece of foil or on a Dutch oven stand. Place the Dutch oven on top of the coals, then place the remaining 15 coals on the Dutch oven lid. It will heat up pretty fast. Now follow the recipe below. You will NOT be disappointed. This Chicken and Sausage recipe has never failed me. The chicken and sausage cook in the juices of the BBQ sauce and it tastes amazing.
Here is a great website on how to cook with Dutch ovens if you are new to Dutch oven cooking: Dutch Oven Dude Campfire Cooking. Another great resource for Dutch oven temperature and cook times is this Dutch Oven Temperature guide provided by Camping for Foodies.
Frequently Asked Questions about Dutch Oven Chicken
A cast-iron Dutch oven gives you the freedom to cook anywhere – in the mountains, on the beach, or in your own backyard. A Dutch oven retains heat and distributes heat, so food is cooked thoroughly and evenly. It is small and easy to transport making it a great option for camping trips. Of course, you can always use a Dutch oven to cook in your oven at home as well.
A temperature estimate with 15 coals on top and bottom, is between 350 and 400 degrees. When cooking outside, the weather and wind can affect cooking temperature and time as you bake. This is why we recommend using a meat thermometer to assure the chicken is completely cooked.
If you have more than one Dutch oven, I would recommend cooking Dutch Oven potatoes in the 2nd oven while the chicken is cooking. See recipe link below. You can also roast potatoes, carrots, onions, butternut squash, and other vegetables for a delicious side. Sprinkle some garlic, onion powder, rosemary, thyme, salt, and pepper on the veggies and you will have a flavorful, complete meal.
Great Sides for Dutch Oven Dining
Once you have this delicious chicken and sausage dish going, you may want to add a few side dishes to the mix. Like these heavenly Dutch Oven Potatoes and Dutch Oven Bread. For breakfast, (or, let’s be honest, anytime) you can also give this Dutch Oven Cinnamon Roll a whirl. Did you have any idea you can make so many dishes in a Dutch oven? Let us know some of your favorites in the comments below.
How To Make Dutch Oven Chicken and Sausage
Dutch Oven Chicken and Sausage
- Dutch Oven
- Charcoal Chimney
- Charcoal (approximately 30 coals)
- 3 pounds chicken
- 2 12 ounce smoked sausage (comes in a horseshoe shaped ring)
- 40 ounces BBQ sauce
- Heat coals in charcoal chimney.
- Add heated coals to Dutch oven. Use about 15 coals on the bottom and 10-15 coals on the lid.
- Place chicken in the Dutch oven.
- Place the lid on top and check occasionally.
- Cook until chicken is white and cooked through (DO NOT OVERCOOK).
- While chicken is cooking, cut the sausage into 1" slices. Set aside.
- Drain all the chicken broth from the oven. Add the sausage and BBQ sauce. Add enough to completely drench the meat.
- Cook another 10-15 minutes, covered. Check the internal temperature of the chicken. The chicken is ready when it reaches 165 degrees.
- Remove from heat, serve, and enjoy!
- The chicken can be cooked as full chicken breasts, or cut into smaller bite-size pieces for easier eating. When the chicken is cut into smaller pieces, it cooks faster. So if you choose this option, check it sooner so it doesn’t overcook.
- Any BBQ sauce can be used in this recipe. We prefer Bull’s Eye Original. Bull’s Eye BBQ sauce is gluten-free which makes it a good option when serving a group.
- We like to serve the chicken straight from the Dutch oven. Keep the lid on the Dutch oven after serving to keep the chicken warm.
- Store any leftovers in an airtight container in the fridge. If camping, allow the leftovers to cool before storing them in a cooler.
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Sounds like a great camping meal! I love using my dutch oven at the campsite.
Flavorful and delicious. A new family fave!
I just wanted to say that this recipe is perfect for camping!!! Always a crowd pleaser!
I love this easy to make hands off chicken! So flavorful!
I will definitely do this over coals, but could it be done in the oven?? 🙂
Yes, it absolutely can be done in the oven! You can also do it over an outdoor cooking stove. Hope this helps!
how many briquettes do you use top and bottom, or what is the temp?
We don’t usually count them out (we probably should… ) we just do a single layer over the bottom and the top. Hope this helps!
What would you serve this with? Looks so yummy!
Is there liquid here in the first cooking step? Talks about “pouring off all water”, but none has been added as written?
Thanks – look great for Boy Scout adults in two weeks! Gordon
There will be some water that comes off of the chicken naturally.. not much. You will want to pour it our so it doesn’t water down your BBQ sauce. Enjoy!
So there is no liquid added at all to the first cook step? Just the meats by themselves?
I am wondering the same thing also. Help!!!!
That is correct, no liquid is needed. Hope this helps!
I want to try this. As far as chicken did you use boneless
Yes, we used boneless skinless chicken.
Sounds alot like brunswick stew. No fires allowed in Hawaii, gonna have to give it a go with my ceramic dutch oven in the oven lol.
This dish looks very energetic and tasty, greetings from Chile.
WOW What an honor! I am flattered you would be interested in my site being a Master Chef! That is so awesome!!! I am going to have to go watch Master Chef now. Thanks a bunch! Hopefully the recipes don't disappoint!
I forgot to mention I found your site on my sisters new blog http://www.kleenacreates.blogspot.com and I love it I can't wait until I have enough time to look though it all, which looks like you will have a lot of great things to read. -Heather Conger "MasterChef Season 2"
HOLY COW…I think I'm in love…both these Dutch oven recipes have me drooling!
Loving your blog! For my dutch oven peach cobbler, I just add a little dry tapioca to the peaches & juice…mix it together, and then the rest is the same as yours. It thickens the juice up real nice and adds a nice texture!