Cooking LessoN #320: Port-a-Pit Chicken

…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
 
Ingredients
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
 
Directions

1. In a small saucepan, melt the butter over low heat and add the Worcestershire sauce, onion powder and lemon juice. Stir to combine.
2. Bring the sauce to a boil and reduce heat to medium-low. Simmer the sauce for 10 minutes.
3. Reserve a small dish of sauce for serving.
4. Allow the chicken to come to room temp.
5. Spray the chicken with Pam and season liberally with grill seasoning, salt and pepper on both sides.
6. Sear the chicken over high heat (on the grill or under the broiler) for 3 minutes on each side, then reduce heat to low.
7. Cook chicken for 45 minutes, turning every 7-10 minutes, liberally basting with the sauce with each turn.
8. Cook until internal temp is 175⁰ F and serve with extra sauce if desired.
9. Serves four.

ChefSecret:  The chicken will be fully cooked at 165⁰ F. I like to cook the dark meat a little longer (175⁰ F) until the drumstick and thigh joints move freely.

Quip of the Day: “I will see your sarcasm and raise you a cup of sass.”
-------------------------------------------
Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Port-A-PitChicken #Chicken #BBQChicken #GrilledChicken #MontrealSeasoning #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

---