This Nelson port a pit chicken recipe features a flavorful marinade with ingredients like vinegar, Dijon mustard, and Worcestershire sauce. The chicken thighs are marinated and then basted during cooking for added taste.
1: Whisk together water, white vinegar, salt, black pepper, minced garlic, Dijon mustard, and Worcestershire sauce in a bowl.
2: Place chicken thighs in the marinade, ensuring they are well covered.
3: Refrigerate for at least 2 hours or overnight.
4: Melt butter in a pan and add some of the marinade.
5: Bring to a boil, stirring continuously for a few minutes.
6: Use the butter mixture to baste the chicken while cooking.
