Mesquite Baked Chicken & Apples is far from the standard hot dog and hamburger barbecue. If you are craving something a little different for this weekend’s grilling session, try baking a chicken over a live fire!
The trick to making Mesquite Baked Chicken & Apples is to have the right equipment. Having said that, I used odds and ends from around the ranch for my set up. The Dutch oven is a 20 quart monster Dutch oven that belonged to my brother in law. The grills are some seriously messed up pieces of welding that my husband cobbled together decades ago. And my chair is a school surplus cast-off circa 1940 from the University of Texas. So yeah, even though I am recommending that you use the best tools, I used what I had. Old stuff.
What Equipment to Use
The important part is that you adapt your set-up, your equipment and fire to work in unison. If I had a smaller pot, I would have used fewer apples, and maybe Cornish hens instead of stewing chickens. But the fire would have been the same, as well as the cooking time.
In the video, it looks like I burned the onions, which I did a bit. In my defense, I love seriously caramelized onions, to the point that they do look burnt. But lightly caramelized onions work just as well.
Know your Fire
Mesquite fires burn high, hot and smoky so be patient with yourself if your first try with Mesquite Baked Chicken & Apples doesn’t turn out all that well. You have to familiarize yourself with the available wood, how it burns and how your cooking equipment responds.
I appear casual and knowledgeable in this videos because I have messed up many, many, many chickens over the years. But as you can tell from looking at me, I never go hungry.