Prep 5 mins
Cook 45 mins
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.
- 1 lb butter
- 1 cup water
- 1 cup vinegar
- 2 tablespoons salt
- 1 tablespoon pepper
- 4 tablespoons Worcestershire sauce
- 6 -8 lbs chicken pieces
- Combine all ingredients.
- Pour over chicken in large roasting pan. Cover with aluminum foil.
- Bake in 325 degree oven 30 to 45 minutes.
- Grill chicken until browned (about 15 minutes) dipping in marinade several times.
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!
Hubby says: tender, tasty, tangy, two thumbs up! Wife says: easy to make and clean up, happy hubby = happy me!
Very moist. Thanks for posting.