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Nelson's Port-A-Pit Chicken Recipe

Nelson's Port-A-Pit Chicken Recipe

Josephen & Animash
Make the best Nelson’s Port-A-Pit Chicken recipe at home! Juicy oven-baked chicken with buttery vinegar sauce. Easy, flavorful, and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 12
Calories 741 kcal

Equipment & Tools

  • Stove
  • Roasting Pan
  • Wire Rack
  • Measuring Cup
  • Measuring Spoon
  • Mixing Bowl
  • Oven
  • Tongs
  • Instant-read thermometer

Ingredients
  

Instructions
 

  • Preheat your oven to 325°F (165°C). This lower temperature allows the chicken to cook slowly and stay juicy.
  • In a pan over medium-high heat, combine:
  • Butter
  • Water
  • Apple cider vinegar
  • Worcestershire sauce
  • Minced garlic
  • Add salt, black pepper, and hot sauce to taste.
  • Stir continuously and let the mixture simmer until the butter completely melts and everything is well combined. Remove from heat.
  • Place the chicken leg quarters on a wire rack inside a roasting pan. This allows air to circulate and helps the skin cook evenly.
  • Pour about 1½ cups of the prepared sauce evenly over the chicken.
  • Cover the roasting pan with foil or a lid. Bake for 36–40 minutes.
  • Remove the chicken from the oven. Using tongs or a brush, baste the chicken with the remaining sauce.
  • Cover again and return to the oven for 10–15 more minutes.
  • Insert an instant-read thermometer into the thickest part of the meat (avoid touching the bone).
  • The internal temperature should reach 165°F (74°C).
  • Remove from oven and let rest for 5 minutes. Serve hot for best flavor.

Notes

Do not skip the wire rack; it prevents soggy skin.
Always check internal temperature for safe cooking.
Avoid touching bone with the thermometer for accurate reading.
Resting the chicken helps juices stay inside the meat.

Nutrition

Serving: 1pieceCalories: 741kcal (37%)Carbohydrates: 3g (1%)Protein: 45g (90%)Fat: 60g (92%)Cholesterol: 220mg (73%)Sodium: 890mg (39%)Potassium: 520mg (15%)Sugar: 1g (1%)Calcium: 40mg (4%)Iron: 2.5mg (14%)
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