Go Back
Nelsons Port A Pit Chicken Recipe

Nelsons Port A Pit Chicken Recipe

Have you ever tasted chicken that's smoky and juicy? Nelsons Port A Pit Chicken Recipe is that amazing dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Large charcoal grill or smoker
  • Meat thermometer
  • Long metal skewers
  • Large mixing bowl
  • Basting brush
  • Heavy-duty aluminum foil
  • Tongs
  • Sharp knife
  • Cutting board

Ingredients
  

  • 4 pounds whole chicken cut into quarters
  • 2 tablespoons vegetable oil
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon salt

Instructions
 

  • Start by washing the chicken pieces thoroughly. Pat them completely dry with paper towels.
  • Wet chicken won't get that crispy skin. Rub each piece lightly with vegetable oil.
  • This helps the seasonings stick to the meat. Place all pieces in your large bowl.
  • Mix all the dry rub spices together well. Combine paprika, garlic powder, and onion powder first.
  • Add the peppers, salt, and oregano next. Stir everything until colors blend evenly together.
  • This creates your signature Port A Pit seasoning.
  • Sprinkle the dry rub generously over each piece.
  • Use your hands to massage it in thoroughly. Make sure every part gets covered with seasoning.
  • Don't forget to season under the skin too. Let the chicken sit for 30 minutes minimum.
  • This allows flavors to soak into the meat.
  • Combine vinegar, water, and oil in a bowl.
  • Add Worcestershire sauce and hot sauce to it. Mix in the salt until everything combines well.
  • Taste and adjust the seasoning if needed. Keep this sauce ready beside your grill.
  • Light your charcoal and let it burn down. You want medium heat, not blazing hot flames. Push coals to one side for indirect cooking.
  • This prevents the chicken from burning too quickly. Oil your grill grates to prevent sticking issues.
  • Place chicken pieces on the cooler grill side. Skin side should face up at first. Close the lid to trap the smoke inside.
  • Let it cook for about 20 minutes undisturbed. Don't peek too often or heat escapes.
  • Open the grill and baste chicken with sauce. Use your brush to coat each piece generously. Flip the chicken to cook the other side.
  • Baste again after flipping for maximum flavor. Close the lid and cook 20 minutes more.
  • Keep basting every 15 minutes until chicken is done. The sauce creates that signature tangy flavor.
  • Flip the pieces occasionally for even cooking. Watch for flare-ups from dripping fat carefully. Move chicken away from any flames immediately.
  • Insert your meat thermometer into the thickest part. It should read 165°F for safe eating. The juices should run clear, not pink.
  • The skin should look golden and crispy. If not done, cook a few minutes longer.
  • Remove chicken from the grill onto a platter. Let it rest for 10 minutes before serving.
  • This keeps all the juices inside the meat. The resting time makes chicken extra tender. Serve hot with your favorite summer sides.

Notes

  • Start with quality chicken from a trusted source. Fresh chicken always tastes better than frozen options.
  • Don't rush the marinating time for best results. Patience makes the flavors develop properly and deeply.
  • Keep your grill temperature steady throughout the cooking. Too hot will burn the outside quickly.
  • Too cool takes forever and dries the meat. Medium heat gives you the perfect balance needed.
  • Baste often but don't overdo it completely. Each basting adds flavor but also cools down.
  • Find your rhythm between basting and cooking time. The vinegar sauce keeps the chicken moist always.
  • Use real charcoal instead of gas if possible. Charcoal gives that authentic smoky Port A Pit taste.
  • Wood chips add even more delicious flavor depth. Hickory or apple wood work wonderfully for chicken.
  • Let the chicken rest after cooking is finished. Cutting immediately releases all the precious juices.
  • Those 10 minutes make a huge difference overall. Your patience will be rewarded with tender meat.
Keyword Nelsons Port A Pit Chicken Recipe