Nelson’s Port A Pit Chicken Recipe
You must be familiar with Nelson’s Port a Pit Chicken if you are a lover of BBQ chicken. It is a classic dish originating from Nelson’s Pit Barbecue in Cockeysville, Maryland, USA.
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Servings: 3 people
Calories: 215kcal
Ingredients
- 1/4 cup of water helps to dilute the marinade and create a well-balanced liquid base, allowing the flavors to penetrate the chicken pieces evenly and ensuring a moist and juicy outcome.
- 1 tablespoon of Worcestershire sauce a tangy and savory condiment that brings a depth of umami flavor to the dish, adding a hint of sweetness and a touch of acidity that enhances the overall taste.
- 1/2 tablespoon of salt and pepper to taste season the chicken and the marinade, adding a balanced amount of savory and spiciness, enhancing the natural flavors of the chicken and bringing out its best qualities. The exact amount can be adjusted according to personal preference.
- 1/4 cup of white vinegar provides a bright and tangy note to the marinade, contributing a refreshing and acidic element that helps tenderize the chicken while imparting a subtle zing to the final dish.
- 2 lbs of chicken pieces including thighs, legs, and breasts, provide a variety of textures and flavors, with tender and juicy meat from the thighs and legs, and lean and succulent meat from the breasts, ensuring a diverse and satisfying eating experience.
- 1/2 lb of melted butter adds a rich and indulgent element to the dish, enveloping the chicken in a luscious and velvety coating, enhancing its natural flavors and creating a moist and flavorful result.
Instructions
- Preheat the oven to 350 degrees.
- Place chicken pieces in a roasting pan and pour the butter over them.
- Combine water, vinegar, pepper, Worcestershire sauce, and salt in a bowl and mix until well blended.
- Pour this mixture over the chicken pieces making sure to cover all sides.
- It’s time to bake it now. I baked it for 45 minutes. But you might need a little more or less time depending on your oven. Don’t forget to turn the chicken pieces every 10 minutes to ensure even cooking and prevent burning.
- Remove the pan from the oven when the internal temperature of the chicken pieces reaches 165 degrees Fahrenheit or higher.
- Let the chicken rest for 10 minutes before serving.
Notes
- To get the most flavor, marinate the chicken pieces in the sauce for at least two hours before baking.
- Add your favorite spices to the marinade for an extra kick of flavor.
- For a crispy finish, broil the chicken for 3 minutes after baking.
