12" dutch oven 18-22 coals under, none on top, lid off.
1-1 1/2 lbs chicken breasts (about one piece per serving)
1 lb thick-sliced, peppered bacon (you can use thin, unpeppered, if you must)
Salt
Juice of 2-3 lemons
Wooden skewers
Thaw chicken breasts or tenderloins, light up the coals. Then slice chicken breasts into thirds (which is why tenderloins would be easier) in such a way as to have them be shaped in long, thick strips.
Pick up a skewer, and a strip of bacon, and poke through one end of the bacon strip. Then skewer through the chicken piece, so the skewer runs through the length of the chicken and comes out the other end. Wrap the bacon tightly around the chicken to about half way, until the strip runs out. Then, stick another piece of bacon on the skewer on the other end, and wind it tightly back to the middle. Shape it a bit with your hands and it will stay pretty well. Then place chicken in dutch oven.
By then, the coals are hot, so pour a bunch of them out of your chimney and onto your little dutch oven table. Put the dutch oven on top, and soon they will start frying. This is really so simple, because really, you use the dutch oven as if it were a skillet.
Before long, it will be crackling and sizzling. Bit by bit, turn them with a short set of tongs (don't use, please, the same tongs you use for the coals!). Let them cook pretty well on each side before turning them, because that helps the bacon to stay in place. If your impatient some of the pieces will unravel a bit.
After they've been cooking on a couple of sides, get out the lemons. (you can use a bottle of lemon juice but it's better with real lemons) Splatter some juice over the chicken pieces. This will set up new waves of sizzling, and a lucious new wave of smells, to mix with the bacon, the chicken, and the pepper. Finally, after 20 to 30 minutes, it's done.
It was way, way delicous, and it was so simple. You can't go wrong with this one.
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