Port A Pit Chicken
 

Got this recipe from my local fire department , taste just like the real thing 2 Cups Vinegar , 2 Tbl. Garlic Salt ,1/2 Cup wht. Sugar ,3 Tbl .Worcestershire ,2 Tbl. Pepper , 3 Sticks Butter , 1/8 Cup salt ( I use less ) Bring all ingredients to a boil , add Chicken Simmer 30 minutes .Let cool & soak overnight . Grill until golden brown

MMMMMM Sounds good. Thanks.

How much chicken do you add to this amount of marinade? Never heard of port a pit chicken. Is is a restaurant? Always looking for a good recipe! Going to try it.

Reba, Let me know how this works out for you. It seems like the butter would solidify during the refrigeration process. Plus add quite a bit of cost to the dish. Cook time of 30 minutes would actually make the chicken done. So, when you grill it, you do just to warm it and or brown it. I'm totally confused with this.

Never heard of Port A Pit Chicken...so of course I had to google it. The recipe came from "a restaurant designed to cook large quantities of chicken pieces while maintaining home-cooked quality." --Nelson's BBQ and Catering. Food.com has a Port-A-Pitt Chicken (copycat recipe) on their site that cooks it in the oven, and then grill it just to brown it. Sounds good--chicken and butter!

This does sound delicious. Great idea about precooking the chicken and then just warming it on the grill.

Thanks for sharing--sounds like a fantastic recipe and summer is about here--RIGHT???

Sounds so good! I BM this & am saving it for this summer. Thank you!

I usually do 2 cut up chickens at a time