Nelson's Port-A-Pit Chicken Recipe In The Oven
Follow the Nelson’s Port-a-Pit Chicken Recipe ingredients and directions and make a perfect Port-A-Pit Chicken In The Oven like Nelson’s Barbeque Restaurant.
Equipment & Tools
- Stove
- Roasting Pan
- Measuring Cup
- Measuring Spoon
- Mixing Bowl
- Oven
- Tongs
Ingredients
- 6 lb Chicken Leg Quarters
- ¾ cup Unsalted Butter
- ¾ cup Wedderspoon Apple Cider Vinegar, Recommended
- ¾ cup Water
- ½ cup Lea & Perrins Worcestershire Sauce, Recommended
- 3 Garlic Cloves, Minced
- 1 Salt
- ½ tbsp Black Pepper
- Hot Sauce To Taste
Instructions
- 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.
Nutrition
Serving: 1PieceCalories: 741kcal (37%)Carbohydrates: 2.7g (1%)Protein: 61.7g (123%)Fat: 54.2g (83%)Saturated Fat: 22.1g (138%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 61mg (20%)Sodium: 866mg (38%)Potassium: 574mg (16%)Fiber: 0.1gSugar: 2.1g (2%)Calcium: 11mg (1%)Iron: 0mg
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