Cut chicken into pieces on cutting board with a very sharp knife. Place pieces in marinating bowl. Sprinkle pieces with salt evenly.

Combine all spices/herbs and yogurt, oil, and juice in large mixing bowl. Whisk well.

Pour mix over chicken pieces making sure they are thoroughly coated with the marinade.

Cover and place in fridge or cooler overnight or at least a few hours. You could place in a ziplock bag for storage in a small cooler or fridge.

Start fire or keep one going that is already started with the intention of creating enough hot coals which will be your heat source. If possible use harder woods that produce hotter coals. You will need to cook your chicken for an hour at least so make sure you have a fire tender or that you will be able to do it yourself.

You can also cook with charcoal, in which case you will need 20-25 briquettes, but this is no longer a “campfire chicken” so try to cook with the fire if you can do it!

Heat lid of cast iron close to or over the fire and make sure you’ve got a good bed of coals.

Drain the marinade from the chicken pieces.

Using tongs, place your chicken pieces in the Dutch oven. Cover with pre-heated lid and place oven over your bed of coals carefully with oven mitts. Arrange coals with tongs if needed. Make sure there is enough heat underneath. Keep a fire going on the side to produce more coals if needed. Place some coals on top of the lid as well as hot rocks if you have any.

Bake for 45-60 minutes, rotating the oven a few times if necessary and being as careful as you can be as these suckers are hot!! With lid lifter, check on chicken once or twice until it is thoroughly cooked but not overdone. Rearrange with tongs if necessary and place back on coals if needed.

One nice trick I like to use is heating basalt rocks (we have plenty around here). You can use these for extra heat or to sear your chicken pieces for extra crisp!