Wow, here we go again. Another beautiful Sunday, and you know what that means? It’s cookout time! Whenever I think about a perfect meal for outdoor gatherings, Nelson’s Port-A-Pit Chicken is always top of mind. Trust me, this recipe pairs perfectly with Italian pasta salad with chickpeas, veggies, and a homemade zesty Italian dressing. But our star player today is the chicken.
Growing up, I was always fascinated by the flavors of this legendary chicken. Crisp on the outside, tender and juicy on the inside, with a perfect balance of tangy and savory notes. But wait! Before we dive into the recipe, let’s get to know our star a little better.
What is Nelson’s Port-A-Pit Chicken?
This chicken is not your average backyard BBQ fare. Nelson’s Port-A-Pit Chicken is a style of barbecue chicken famous in the Midwest. Known for its unique cooking method and addictive flavor, it’s been a hit at fundraisers and festivals for decades. The chicken is cooked slowly over an open pit, ensuring it’s both crispy and juicy, with a special sauce that makes it irresistibly tangy.
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The Ingredients
To recreate this masterpiece in your kitchen or backyard, you will need the following:
- 6-8 lbs assorted chicken pieces
- 1 cup filtered water
- 1 cup refined white vinegar
- 1 lb unsalted butter
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 4 tablespoons savory Worcestershire sauce
How to Make Nelson’s Port-A-Pit Chicken
Making Nelson’s Port-A-Pit Chicken at home is incredibly rewarding. You’ll get all the joy of its unique taste without having to wait for the next festival.
Step-by-Step Directions
Step 1: Marinate the Chicken
First, combine the filtered water, white vinegar, sea salt, freshly ground black pepper, minced garlic, Dijon mustard, and Worcestershire sauce in a large bowl. Whisk until completely blended. Add your chicken pieces, ensuring they are thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This step infuses the chicken with flavor.
Step 2: Prepare the Grill
If you are using a charcoal grill, light the coals and arrange them on one side of the grill. For gas grills, light one half of the burners. Preheat the grill on medium heat to ensure even cooking.
Step 3: Cook the Chicken
Remove the marinated chicken from the fridge. Melt the unsalted butter in a small saucepan over low heat. Brush the melted butter generously over each chicken piece. Place the chicken skin-side down on the cooler side of the grill. Close the lid and let the chicken cook slowly. Baste with remaining butter every 15 minutes to keep the chicken moist and flavorful.
Step 4: Flip and Sear
After about 30 minutes, flip the chicken and move each piece to the hotter side of the grill. This helps achieve that beautifully crispy skin. Keep brushing with butter and cook for an additional 15-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful. Serve with your favorite sides and watch as your guests dive in.
Notes
Here are a few tips to help you perfect this recipe:
- Use a Meat Thermometer: This ensures the chicken is cooked to the perfect temperature without guessing.
- Marinate Overnight: For best results, marinate the chicken overnight. This gives the flavors time to penetrate the meat fully.
- Don’t Skip the Butter: Butter keeps the chicken moist and adds a rich flavor.
- Avoid High Heat All the Time: Slow cooking prevents the chicken from drying out and becoming tough.
- Keep a Spray Bottle Handy: A spray bottle filled with water can help manage flare-ups on the grill.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and warm the chicken for 10-15 minutes, or until heated through. Avoid microwaving as this can make the chicken rubbery.
Nutrition Information
Serving Suggestions
Pair it with Italian pasta salad: As mentioned earlier, the refreshing zest of an Italian pasta salad with chickpeas and veggies complement the rich, tangy chicken perfectly.
Serve alongside grilled corn on the cob: The sweetness of the corn balances out the savory chicken quite well.
Accompany with coleslaw: The creamy crunch of coleslaw adds texture and freshness to the meal.
Roasted potatoes make an awesome side dish: They offer a hearty, satisfying addition to your plate.
Try it with fresh green beans: Lightly steamed green beans bring a pop of color and a healthy, fibrous kick.
What Other Substitutes Can I Use in Nelson’s Port-A-Pit Chicken?
Apple cider vinegar: Offers a slightly fruitier tang compared to white vinegar.
Maple syrup instead of Worcestershire sauce: Adds a hint of sweetness while still delivering deep, complex flavors.
Use olive oil instead of butter: A healthier fat option, though the flavor will be slightly different.
Garlic powder instead of fresh garlic: If you’re in a pinch, garlic powder can be handy.
Soy sauce as a substitute for salt: Adds umami flavor and saltiness in one go.
Nelson’s port a pit chicken copycat recipe
Equipment
- Large bowl
- Charcoal grill or gas grill
- Small saucepan
Ingredients
- 6-8 lbs assorted chicken pieces
- 1 cup filtered water
- 1 cup refined white vinegar
- 1 lb unsalted butter
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic minced
- 2 tablespoons Dijon mustard
- 4 tablespoons savory Worcestershire sauce
Instructions
Step 1: Marinate the Chicken
- First, combine the filtered water, white vinegar, sea salt, freshly ground black pepper, minced garlic, Dijon mustard, and Worcestershire sauce in a large bowl. Whisk until completely blended. Add your chicken pieces, ensuring they are thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This step infuses the chicken with flavor.
Step 2: Prepare the Grill
- If you are using a charcoal grill, light the coals and arrange them on one side of the grill. For gas grills, light one half of the burners. Preheat the grill on medium heat to ensure even cooking.
Step 3: Cook the Chicken
- Remove the marinated chicken from the fridge. Melt the unsalted butter in a small saucepan over low heat. Brush the melted butter generously over each chicken piece. Place the chicken skin-side down on the cooler side of the grill. Close the lid and let the chicken cook slowly. Baste with remaining butter every 15 minutes to keep the chicken moist and flavorful.
Step 4: Flip and Sear
- After about 30 minutes, flip the chicken and move each piece to the hotter side of the grill. This helps achieve that beautifully crispy skin. Keep brushing with butter and cook for an additional 15-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 5: Rest and Serve
- Remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful. Serve with your favorite sides and watch as your guests dive in.
Notes
- Use a Meat Thermometer: This ensures the chicken is cooked to the perfect temperature without guessing.
- Marinate Overnight: For best results, marinate the chicken overnight. This gives the flavors time to penetrate the meat fully.
- Don’t Skip the Butter: Butter keeps the chicken moist and adds a rich flavor.
- Avoid High Heat All the Time: Slow cooking prevents the chicken from drying out and becoming tough.
- Keep a Spray Bottle Handy: A spray bottle filled with water can help manage flare-ups on the grill.
Nutrition
Frequently Asked Questions
1. Can I make this chicken in the oven?
Yes, you can! Preheat the oven to 375°F. Follow the marinating instructions as described. Place the chicken pieces on a baking sheet and bake for 45-50 minutes, basting occasionally with butter.
2. How can I make this recipe gluten-free?
This recipe is naturally gluten-free, but always double-check your Worcestershire sauce and mustard labels, as some brands may contain gluten.
3. What’s the best way to reheat the chicken?
Reheating in the oven is the best way to keep the chicken from drying out. Preheat to 350°F and bake for 10-15 minutes.
4. Can I freeze the marinated chicken?
Absolutely. Place the marinated chicken in a freezer-safe bag and freeze for up to 3 months. Thaw completely before cooking.
5. Is there a substitute for Dijon mustard?
Yes, you can use yellow mustard or honey mustard if Dijon isn’t available.
Conclusion
There you have it—my secret formula for making Nelson’s Port-A-Pit Chicken at home. It’s more than just a recipe; it’s a passport to flavors that remind us of sunny days and outdoor fun. With some simple ingredients and a bit of patience, you can bring this beloved festival favorite to your table. So fire up the grill, invite your friends over, and get ready to wow them with some unforgettable chicken. Enjoy!
