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Nelson’s port a pit chicken copycat recipe

Nelson’s port a pit chicken copycat recipe

Kimberly Booker RD
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 10 Servings
Calories 692 kcal

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

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.

Nutrition

Calories: 692kcal
Keyword Nelson’s port a pit chicken copycat recipe
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