Port a Pitt Bbq Chicken Copycat Recipe
Recreate the smoky, savory magic of the legendary Port-a-Pitt chicken with this easy copycat recipe! Featuring tender chicken leg quarters marinated in a tangy, buttery blend of white vinegar, spices, and a touch of sweetness, this dish captures the essence of the iconic barbecue flavor. Slow-grilled to perfection over indirect heat, the chicken is basted frequently for an irresistible glaze, then finishes over direct heat for delightfully crispy skin. Whether you're hosting a backyard cookout or craving comfort food at home, this recipe delivers moist, flavorful chicken every time. Serve it with classic sides like coleslaw and baked beans for a true barbecue feast!
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 1 cup White vinegar
- 1 cup Water
- 0.5 cup Butter
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
Instructions
In a medium saucepan, combine white vinegar, water, butter, salt, sugar, ground black pepper, garlic powder, paprika, and onion powder.
Heat the saucepan over medium heat and stir until the butter melts and all the ingredients are well combined. Do not boil the mixture; simply warm it through to create the marinade and basting sauce.
Place the chicken leg quarters in a large resealable plastic bag or a non-metallic container. Pour half of the marinade over the chicken, ensuring it is evenly coated. Reserve the other half of the marinade for basting during cooking.
Seal the bag or cover the container, then refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your grill to medium-low heat, around 300–325°F (150–160°C). If you’re using charcoal, set up a two-zone fire where one side is for indirect heat.
Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
Place the chicken pieces on the grill over indirect heat. Close the lid and cook for about 45 minutes, turning occasionally and basting with the reserved marinade every 10–15 minutes.
Toward the end of cooking, move the chicken pieces to direct heat for 5–10 minutes to crisp up the skin. Watch closely to prevent burning.
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve the grilled chicken hot with your favorite sides, such as coleslaw, baked beans, or corn on the cob.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
