Port-A-Pitt BBQ Chicken (Copycat Recipe)

READY IN: 50mins
Recipe by Claudia Dawn

Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.

Top Review by Acerast

You did it!!!! We loved this and it really did taste like the port-a-pit here in northern Indiana - only better! DS#1 declared he had never eaten better chicken and asked me to make it every time I make chicken. Thanks for a new family favorite. Oh by the way, did I forget to add that this was extremely easy and baked in the oven along the side dishes that I was preparing - and I threw in some rolls while the chicken was on the grill. I couldn't ask for easier or tastier! A zillion stars!

Ingredients Nutrition


  1. Combine all ingredients.
  2. Pour over chicken in large roasting pan. Cover with aluminum foil.
  3. Bake in 325 degree oven 30 to 45 minutes.
  4. Grill chicken until browned (about 15 minutes) dipping in marinade several times.

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