Campfire Honey Garlic Chicken Thighs with Charred Carrots

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 1/2 tsp kosher salt, plus 1/2 tsp for carrots
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper, plus 1/4 tsp for carrots
• 1 tbsp neutral oil (avocado/canola), plus 1 tbsp olive oil for carrots
• 1 lb carrots, peeled and halved lengthwise (or quartered if thick)
• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tbsp apple cider vinegar
• 6 cloves garlic, finely minced
• 1 tbsp Dijon mustard
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• 2 tbsp water (to help the carrots finish tender)

Do This

• 1. Build a two-zone campfire (hot + cooler side) and preheat a 12-inch cast iron skillet for 10 minutes over the hot zone.
• 2. Mix honey, soy sauce, cider vinegar, garlic, Dijon, and red pepper flakes.
• 3. Season chicken with 1 1/2 tsp salt, paprika, and 1/2 tsp pepper. Toss carrots with olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
• 4. Sear chicken skin-side down 6–7 minutes; flip and sear 4–5 minutes.
• 5. Move skillet to the cooler zone, tuck carrots around chicken, add 2 tbsp water, cover, and cook 12–18 minutes to 175°F internal temp.
• 6. Transfer chicken to a plate. Simmer glaze + butter in skillet 3–5 minutes until thick and sticky.
• 7. Return chicken and carrots to skillet; toss/baste 1–2 minutes to coat. Rest 5 minutes and serve.

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Why You’ll Love This Recipe

• Big campfire flavor with deeply seared chicken skin and caramelized edges.
• A sweet-savory honey-garlic glaze that turns sticky and glossy in minutes.
• Charred carrots cook right alongside the chicken for a complete skillet meal.
• Flexible: works over a campfire or on a stovetop + oven at home.

Grocery List

• Produce: carrots (1 lb), garlic (6 cloves)
• Dairy: unsalted butter (2 tbsp)
• Meat: bone-in, skin-on chicken thighs (about 2 1/2 lb)
• Pantry: honey, low-sodium soy sauce, apple cider vinegar, Dijon mustard, smoked paprika, red pepper flakes (optional), kosher salt, black pepper, neutral oil (avocado/canola), olive oil

Full Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado or canola)

Honey-Garlic Glaze

• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tbsp apple cider vinegar
• 6 cloves garlic, finely minced (about 2 tbsp)
• 1 tbsp Dijon mustard
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 2 tbsp unsalted butter

Charred Carrots

• 1 lb carrots, peeled
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp water (added to the skillet to help the carrots finish tender)

Optional Finish

• 1 tbsp chopped fresh parsley
• Lemon wedges (for a bright squeeze right before eating)

Step-by-Step Instructions

Step 1: Set up the heat (campfire or home oven)

Campfire method: Build a two-zone fire: one side with a solid bed of glowing coals (hot zone) and one side with fewer coals (cooler/indirect zone). Set a grill grate over the fire. Place a 12-inch cast iron skillet on the hot zone and preheat for 10 minutes. If you have an infrared thermometer, aim for roughly 425–475°F on the skillet surface.

Home method: Heat the oven to 425°F. Place a 12-inch cast iron skillet on the stovetop over medium-high heat for 5 minutes to preheat.

Step 2: Mix the honey-garlic glaze

In a small bowl, whisk together 1/2 cup honey, 1/4 cup low-sodium soy sauce, 2 tbsp apple cider vinegar, 6 minced garlic cloves, 1 tbsp Dijon mustard, and 1/2 tsp red pepper flakes (if using). Keep it near the cooking area so you can add it quickly once the chicken is cooked through.

Step 3: Season the chicken and prep the carrots

Pat the chicken thighs very dry with paper towels (dry skin is the secret to a strong sear). Season all over with 1 1/2 tsp kosher salt, 1 tsp smoked paprika, and 1/2 tsp black pepper.

Cut the carrots in half lengthwise (or quarter thick carrots so they cook evenly). Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Step 4: Sear the chicken in cast iron

Add 1 tbsp neutral oil to the hot skillet and swirl to coat. Place the chicken thighs in the skillet skin-side down (they should sizzle immediately). Sear for 6–7 minutes without moving them, until the skin is deep golden and releases easily from the pan.

Flip and sear the second side for 4–5 minutes. If the skillet starts smoking aggressively, move it slightly toward the cooler side (campfire) or reduce the burner a notch (home).

Step 5: Add carrots and finish the cook with indirect heat

Campfire: Move the skillet to the cooler/indirect zone. Carefully nestle the carrots around the chicken (cut sides down where possible so they char). Add 2 tbsp water to the skillet (pour it into an open spot, not directly over the crisp skin). Cover with a lid or snug foil.

Home: Add the carrots and 2 tbsp water, then transfer the skillet to the 425°F oven and cover loosely with foil.

Cook until the chicken thighs reach an internal temperature of 175°F in the thickest part (not touching bone), about 12–18 minutes. The carrots should be tender with browned, charred edges.

Step 6: Reduce the glaze until sticky

Transfer the chicken and carrots to a plate (tent loosely with foil). Place the skillet back over the hot zone (campfire) or over medium heat (stovetop).

Pour the mixed glaze into the skillet and bring to a steady simmer. Simmer, stirring often, for 3–5 minutes until the sauce thickens and looks glossy. Turn off the heat and stir in 2 tbsp butter until melted and smooth.

Safety note: This glaze is safe because it is boiled in the skillet after the chicken cooks. Keep it simmering (not just warm) during this step.

Step 7: Glaze, rest, and serve

Return the chicken and carrots to the skillet and turn them in the glaze until everything is well-coated, about 1–2 minutes. For extra shine, spoon glaze over the chicken skin right before serving.

Let the chicken rest for 5 minutes. Sprinkle with 1 tbsp chopped parsley and serve hot, with lemon wedges if you like a bright finish.

Pro Tips

• Dry skin = better sear: Pat the thighs very dry and let them sit uncovered for 5 minutes while the skillet heats.
• Two-zone fire matters: Sear over the hot zone, then finish over the cooler zone so the honey glaze doesn’t scorch and the chicken cooks through evenly.
• Use temperature, not guesswork: Chicken thighs are best at 175°F (juicy and tender). Start checking at 12 minutes of indirect cooking.
• Don’t rush the reduction: The glaze gets sticky when enough water evaporates; keep it at a lively simmer and stir often for 3–5 minutes.
• Prevent burning over open flame: When the glaze is in the pan, keep the skillet on the cooler side or raise it slightly if flames flare.

Variations

• Spicy honey-garlic: Increase red pepper flakes to 1 tsp or add 1 tbsp hot sauce to the glaze (simmer it in).
• Citrus twist: Add 1 tsp finely grated orange zest to the glaze and finish with a squeeze of orange or lemon.
• No soy option: Use 1/4 cup coconut aminos instead of soy sauce; add an extra pinch of salt to taste if needed after reducing.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat with 1–2 tbsp water to loosen the glaze, or in a 350°F oven for 12–15 minutes until hot. For make-ahead, mix the glaze up to 3 days in advance and refrigerate; season the chicken up to 12 hours ahead and keep covered in the fridge.

Nutrition (per serving)

Approximate, based on 4 servings: 620 calories, 36 g protein, 38 g fat, 38 g carbohydrates, 3 g fiber, 31 g sugars, 980 mg sodium.