Located in Cockeysville, Maryland, Andy Nelson’s BBQ has been serving up delicious barbecue since 1981. Known for its mouthwatering meats and delectable sides, this family-owned restaurant has become a staple in the community. And among all their tasty offerings, one dish stands out as a customer favorite – Port A Pit Chicken.
This unique chicken recipe has been perfected by the Nelson family over the years and is a true representation of their commitment to providing top-quality BBQ.
If you’re a fan of Andy Nelson’s BBQ, then you already know the incredible taste of their Port A Pit chicken. But what if we told you that you could enjoy this mouthwatering dish from the comfort of your own home?
And now, with this easy-to-follow guide, you can bring the taste of Andy Nelson’s Port A Pit chicken to your own home and impress your family and friends at your next cookout or gathering. So get ready to fire up the grill and prepare for a flavor explosion in every bite!
What is Nelson’s Port A Pit Chicken?
Nelson’s Port A Pit chicken is a popular dish from the menu of Andy Nelson’s BBQ. It consists of juicy chicken leg quarters marinated in a tangy blend of Worcestershire sauce, vinegar, and spices before being grilled to perfection and coated with a butter and vinegar mixture for added flavor.
The result is a unique and irresistible taste that keeps customers coming back for more. Unlike traditional barbecue chicken, Nelson’s Port A Pit chicken has a distinct flavor profile that sets it apart from other dishes.
It offers a perfect balance of tanginess, sweetness, and spice that makes it a standout dish on any table. Plus, with its crispy exterior and tender meat, this chicken is sure to be a hit with everyone who tries it.
Why You’ll Love This Nelson’s Port A Pit Chicken?
You’ll love this Nelson’s Port A Pit chicken because it’s incredibly delicious and easy to make. With just a handful of ingredients and simple steps, you can recreate the iconic taste of Andy Nelson’s BBQ in your own kitchen.
But what makes this dish truly special is its unique flavors. Plus, grilling the chicken gives it a crispy exterior while keeping the meat moist and tender on the inside. This creates a perfect texture that will have your taste buds dancing with delight.
So whether you’re a fan of Andy Nelson’s BBQ or just looking for a new and tasty chicken dish to add to your repertoire, this is sure to become a go-to favorite. You can recreate the magic and savor every bite without having to leave your house.
Not only will this save you time and money from having to go to the restaurant, but it also allows you to control the ingredients and ensure that your Port A Pit chicken is made with top-quality meat and fresh marinade.
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Ingredients
- Worcestershire Sauce: This flavorful sauce is a key ingredient in Nelson’s Port A Pit chicken, giving it a tangy and savory flavor.
- Black Pepper: Adds a touch of spice to balance out the sweetness of the Worcestershire sauce.
- Chicken Leg Quarters: These are used for their juicy and flavorful dark meat. You can also use chicken thighs or drumsticks for this recipe.
- Unsalted Butter: Adds richness and helps create a crispy exterior on the chicken.
- Water: Used to thin out the sauce and help it coat the chicken evenly.
- Apple Cider Vinegar: Gives this dish a slight tanginess and acidity.
- Salt: Balances out the flavors of the other ingredients.
- Garlic Cloves: Adds depth of flavor to the marinade.
- Hot Sauce: Optional, but adds a nice kick of heat to the chicken.
Directions
Step 1
Prepare the marinade
- In a large bowl, mix together the Worcestershire sauce, black pepper, minced garlic, and hot sauce (if using).
- Place the chicken leg quarters in the marinade and toss to coat evenly.
- Cover and refrigerate for at least 4 hours or overnight.
Step 2
Cook the chicken
- Preheat your grill to medium-high heat.
- In a small saucepan, melt the butter over low heat. Once melted, add in the water and apple cider vinegar. Stir until well combined.
- Remove the chicken from the marinade and pat dry with paper towels.
- Season both sides of the chicken with salt.
Step 3
Grill the chicken
- Place the chicken on the grill and cook for 10 minutes on each side, or until cooked through (reaching an internal temperature of at least 165°F).
- During the last 5 minutes of cooking, brush the chicken with the butter and vinegar mixture.
Step 4
Serve and enjoy!
- Remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve with your favorite sides and enjoy the one-of-a-kind taste of Nelson’s Port A Pit chicken!
Notes
- For best results, marinate the chicken for at least 4 hours or overnight. This will allow the flavors to fully infuse into the meat.
- Make sure to pat the chicken dry before grilling to ensure a crispy exterior.
- You can also use this recipe for other types of chicken, such as thighs or drumsticks.
- If you don’t have a grill, you can also bake the chicken in the oven at 375°F for 30-35 minutes, brushing with the butter and vinegar mixture halfway through.
Storage Tips
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, place the chicken on a baking sheet and bake at 375°F for 10-15 minutes, or until heated through. You can also reheat in the microwave for a quick meal.
- This dish is not recommended for freezing, as the texture of the chicken may change once thawed and reheated. It’s best enjoyed fresh!
Nutrition Information
Serving Suggestions
Here are a few ideas for serving Nelson’s Port A Pit chicken:
- Serve with your favorite barbecue sides, such as coleslaw, baked beans, or corn on the cob.
- Make it into a sandwich by placing the chicken on a bun with some lettuce and tomato slices.
- Slice up leftovers and use them in a salad or wrap for a delicious lunch option.
- Serve with some grilled vegetables for a balanced and flavorful meal.
What other substitute can I use in Nelson’s Port A Pit Chicken?
If you don’t have all the ingredients on hand, here are some substitutes you can use for Nelson’s Port A Pit chicken:
- Soy sauce or BBQ sauce can be used in place of Worcestershire sauce.
- Lemon juice or red wine vinegar can be used instead of apple cider vinegar.
- Instead of hot sauce, try using cayenne pepper or chili flakes for a spicy kick.
Equipment
- Large bowl
- Saucepan
- stirrer
- paper towel & grill
Ingredients
- 1 cup Worcestershire Sauce
- 1 tbsp Black Pepper
- 12 lb Chicken Leg Quarters
- 1 1/2 cup Unsalted Butter
- 1 1/2 cup Water
- 1 1/2 cup Apple Cider Vinegar
- 2 Salt
- 6 Garlic Cloves Minced
- Hot Sauce To Taste
Instructions
- Begin by preparing the marinade in a large bowl. Combine the Worcestershire sauce, black pepper, minced garlic, and hot sauce (if desired) until well blended. Toss in the chicken leg quarters and ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to infuse into the chicken.
- Heat your grill to medium-high heat in preparation for cooking. In a small saucepan, gently melt the butter over low heat. Once melted, add the water and apple cider vinegar, stirring until well combined. Remove the chicken from the marinade and pat it dry with paper towels. Sprinkle both sides with a pinch of salt for added flavor.
- Carefully place the chicken on the preheated grill and cook for approximately 10 minutes per side. To ensure it is fully cooked, use a meat thermometer to check that it has reached an internal temperature of at least 165°F. During the last few minutes of cooking, baste the chicken with the butter and vinegar mixture for an extra burst of flavor.
- Remove the grilled chicken from the heat and let it rest for a few minutes before serving. Serve your delicious Nelson’s Port A Pit chicken with your favorite sides.
Notes
- For best results, marinate the chicken for at least 4 hours or overnight. This will allow the flavors to fully infuse into the meat.
- Make sure to pat the chicken dry before grilling to ensure a crispy exterior.
- You can also use this recipe for other types of chicken, such as thighs or drumsticks.
- If you don’t have a grill, you can also bake the chicken in the oven at 375°F for 30-35 minutes, brushing with the butter and vinegar mixture halfway through.
Nutrition
FAQs
Can I use boneless chicken for this?
Yes, you can use boneless chicken thighs or breasts instead of the leg quarters. Just note that cooking time may vary.
How do I know when the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken. It should reach at least 165°F to be considered safe to eat.
Can I make this in the oven instead of grilling?
Yes, you can bake the chicken in the oven at 375°F for 30-35 minutes, brushing with the butter and vinegar mixture halfway through.
Can I use any other type of meat for this?
You can also use this marinade for other types of meat, such as pork or beef. Just make sure to adjust cooking times accordingly.
Conclusion
Nelson’s Port A Pit chicken is a delicious and easy dish that will become a new favorite in your household. With its unique flavors and juicy texture, it’s perfect for any occasion and can be easily made at home without having to go to a restaurant.
Plus, with the option to use different types of chicken or even other meats, you can make this dish your own and enjoy it time and time again.
Thank you for reading this article. Please share this with your friends and family so they can also enjoy the mouthwatering taste of Nelson’s Port A Pit chicken.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more