…from the California Kitchen
How you doin’? It’s summertime on the east coast (west coast, too) and there are a few things one can count on—the local corn in the fields is ready for picking (and for sale alongside the roads), plump fresh berries are ready for picking, and lots of “Port-a-Pit Chicken” trucks are set up in parking lots just about everywhere, every weekend.
Port-a-Pit Chicken is cooked in a portable smoker and is just about the most delicious summertime chicken you may have ever tasted… and I loved it at first bite.
I created this recipe for a tangy chicken marinade and the first time we tried it, I thought it tasted just like it came from a Port-a-Pit—no kidding! Sure, it’s not perfect unless you cook it on a charcoal grill or it won’t have those same smoky flavor notes, but it’s close enough for what we can grill it up at home and I feel like I’m getting a summer treat.
I like to cook the dark meat chicken quarters because they have more flavor, but I am sure this sauce will be just as finger lickin’ good on the chicken wings and breasts as well. And absolutely perfect for a friends and family barbecue.
Prep time: 20 minutes
Cook time: 45 to 50 minutes
Yield: Serves 4 people
1 stick unsalted butter
1 cup Worcestershire sauce
1/2 teaspoon onion powder
1/2 cup fresh lemon juice
4 chicken quarters, patted dry
Montreal (or grill) seasoning (I prefer Penzy’s)
Salt and pepper, to taste
Pam (or equal) cooking spray
Quip of the Day: “I will see your sarcasm and raise you a cup of sass.”
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#Entrees #Port-A-PitChicken #Chicken #BBQChicken #GrilledChicken #MontrealSeasoning #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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