Port-A-Pitt BBQ Chicken (Copycat Recipe)

"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."
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by Claudia Dawn photo by Claudia Dawn
Ready In:




  • 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.

Questions & Replies

  1. Instead if throwing the juice away, take and shred any leftover chicken, skin too. Put into pot with the juice. Simmer and ladel over mashed potatoes. Its amazing.
  2. Do you use cider vinegar?


  1. 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!
  2. I've got to try this! I lived in South Bend for a few years and never could pass up the port-a-pitt without stopping and getting some of that chicken....the best chicken ever! I now live I Texas and was telling my husband about it and how good it is...he'snever had it. Can't wait to make this! Yum!
  3. I don't like chicken... EXCEPT THIS RECIPE. I used 5 leg/thigh pieces, and had enough sauce for 5 more. So I baked it for 45 minutes because my chicken was partially frozen. Took it out of oven and used my stove top grill with butter and olive oil to brown it on both sides. Put it back in sauce, lowered my heat to 275, and baked for another hour. Then grilled again to crisp. Dipping in juice when I flipped it. It falls off the bone. Oh, and instead of salt and pepper, I used soul food seasoning I found at the store. Will make this often.
  4. Hubby says: tender, tasty, tangy, two thumbs up! Wife says: easy to make and clean up, happy hubby = happy me!
  5. Very moist. Thanks for posting.


  1. I put 12 different kinds of seasoning. But used the same liquids as you.
  2. Soul Food Seasoning in amount of salt, instead of salt and pepper. Used stovetop grill to fry.


<p>I live in Northern Indiana with my husband of 37 years and best friend, Evan. Due to unfortunate circumstances and God's grace, we are raising our two beautiful grandchildren from our daughter, Chris, who lost her battle with breast cancer after a hard, four year battle. It is a responsibility that I do not take lightly. God has blessed us with these kids and it is an honor to be able to raise them. That's not to say, it's easy. Organization is the key. We do lots of meal planning and advance preparation. <br /><br />Evan &amp; I enjoy eating out at fine restaurants and then trying to re-create gourmet meals at home. Unfortunately (?) we are such good cooks that we are usually disappointed when eating out because we know that what we prepare tastes better (and less expensive). Therefore, we usually only order something that we haven't made at home. <br /><br />We love to cook together and spend many hours cooking for family and friends. Quite honestly, Evan is the better cook in the family. He has a knack for knowing what flavors and spices blend well together and has created many original creations. <br /><br />I love to find and try out new recipes - which is why I visit Recipezaar often. We've added many of your shared recipes to my public cookbook titled Permanent Edition. I only post recipes that are our favorites and feel that others will enjoy them. I look for ease of preparation AND outstanding flavor. If I post a recipe that's a little more work, it's because the end result deserves the extra effort. <br /><br />If we had a month off with no work, no responsibilities, and no financial issues; we'd spent time on the ocean in Oregon. My husband grew up in Seattle and spent summers at Cannon Beach (Oregon). I've only been there twice but absolutely love the area. <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><img alt= /><br />src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket&gt; <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /></p>
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