If you’re searching to find Nelson’s Chicken Recipe then you have found the right blog. In this blog post, I’ve shared this Popular Nelson’s Port-A-Pit Chicken Recipe In The Oven with all the details that you will enjoy a lot I am sure.
What is Nelson’s Port-A-Pit Chicken?
Andy Nelson’s Barbecue is a Cockeysville, Maryland barbecue restaurant. Andy Nelson, a former Baltimore Colts safety and Super Bowl winner founded the restaurant, which is known for its smoked hickory BBQ. Baltimore Magazine and the City Paper frequently name the eatery “Baltimore’s Best BBQ.”
Nelson’s Barbeque Restaurant originated in 1967 in Indiana where a director of a processing plant for poultry opened the restaurant that was designed to cook large quantities of chicken with the same quality as home cooking.
Nelson’s is most well-known because of their “Port-a-Pit” chicken, which is a delicious barbecue-like glaze. Nelson’s doesn’t offer recipes to the general public but you can replicate the same taste at home by using just only a handful of ingredients.
Nelson’s Port-A-Pit Chicken is made with Chicken Leg Quarters, Butter, Apple Cider Vinegar, Water, Worcestershire Sauce, Garlic, Salt, Black Pepper, and Hot Sauce.
There are only 9 ingredients and some kitchen equipment are needed to make this Nelson’s Port-A-Pit Chicken, which I explained in more detail below.
The Ingredients & Equipment Needs For Nelson’s Port-A-Pit Chicken
The Ingredients & Equipment are as follows:
Chicken: You will need 6 lb of chicken leg quarters. Use Glatt Organics brand chicken leg quarters or you can use what you have on hand.
Butter: You will need 3/4 lb of unsalted butter. Use Kerrygold or Land O Lakes brand butter to get the best result.
Vinegar: You will need 3/4 cup of apple cider vinegar. Use Wedderspoon or Bragg brand apple cider vinegar.
Water: You will need 3/4 cup of water for this chicken recipe.
Worcestershire Sauce: You will need 1/2 cup of Worcestershire Sauce. Use Lea & Perrins or French’s brand Worcestershire sauce.
Garlic: You will need 3 cloves of garlic minced. Use a knife to mince them.
Salt: You will need 1 tbsp of salt. Use Morton brand salt or use what you have on hand.
Black Pepper: You will need 1/2 tbsp of black pepper. Use McCormick or Spice brand ground black pepper.
Hot Sauce: You will need the hot sauce to your liking. Use Louisiana or Frank’s Red Hot brand hot sauce to get the best result.
You will need Stove, Roasting Pan, Measuring Cup, Measuring Spoon, Mixing Bowl, Oven, And Tongs.
So, let’s See How To Make Nelson’s Port-A-Pit Chicken Recipe at home!
Nelson’s Port-A-Pit Chicken Recipe In The Oven
Equipment & Tools
- Roasting Pan
- Measuring Cup
- Measuring Spoon
- Mixing Bowl
- Preheat the oven to 325 degrees F.
- Mix butter, water, apple cider vinegar, Worcestershire sauce, and minced cloves of garlic in a pan.
- Add salt, black pepper, and hot sauce. Heat the ingredients on medium-high heat.
- Simmer the ingredients and stir continuously until the butter has melted as well as the spices are well-mixed.
- In a roasting pan, place the chicken on a wire rack.
- Pour around 1.5 cups of sauce on the chicken.
- The roasting pan is covered and put in the oven. 36 to 40 minutes to roast the chicken
- Remove the chicken pieces from the oven and baste them with the leftover sauce.
- Cook the chicken for another 10 to 15 minutes in the covered pan.
- Remove the chicken from the oven and insert an instant-read thermometer into the meat.
- If you touch any bone with the thermometer, the reading will be tampered with.
- Once the chicken is done the temperature should be at 165 degrees F.
- Hot chicken is best to served.
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What To Pair With Nelson’s Port-A-Pit Chicken?
Nelson’s Port-A-Pit Chicken pairs well with Cornbread, Oven-Baked Potato Wedges, Mexican Street Corn Salad, Fresh Tomato Salad, Microwave Corn on the Cob, Roasted Vegetables, Sweet Potato Fries, and Oven-Roasted Zucchini.
How To Store Nelson’s Port-A-Pit Chicken?
Once the Nelson’s Port-A-Pit Chicken has been cooked and cooled, place it in the refrigerator within 2 hours of being at room temperature. Refrigerate leftover Port-A-Pit Chicken in an airtight container for 2 days. Make a label with the date and contents of the container.
How To Reheat Nelson’s Port-A-Pit Chicken?
The oven is the ideal method for reheating Nelson’s Port-A-Pit Chicken. Set the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius). Wrap each chicken leg in foil with 2 to 3 tablespoons of stock or water.
Reheat the Port-A-Pit Chicken for 12 to 15 minutes, or until it reaches 165 degrees Fahrenheit (74 degrees Celsius). Last minute of broiling for crispy skin.
What Are The Health Benefits Of Health Nelson’s Port-A-Pit Chicken?
Chicken contains little saturated fat, so it’s heart-healthy. Moreover, it controls cholesterol levels, especially in comparison to red meat.
Moreover, chicken includes niacin and vitamin B6, which are proven to lower the risk of a heart attack. Support a healthy weight.
Due to its high protein content, chicken is an excellent option for those who want to build muscle mass. It promotes bone health and enhances immunity.
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Nelson’s Port-A-Pit Chicken Recipe In The Oven is a must-try recipe. Nelson’s Chicken Recipe is a family recipe passed through generations. The Nelson’s Port-A-Pit Chicken Recipe requires about 55 minutes to cook. This tasty recipe is great for serving as the main dish during mealtimes or even during the festive season.
This recipe will delight your taste senses and provide a delectable meal. It’s easy to make and affordable and doesn’t require costly equipment.
Thank you for making the effort to visit my website and look around. I hope you enjoyed Nelson’s Port-A-Pit Chicken Recipe and should cook it at home. If you have any questions or recommendations, please leave them in the comments area.