Muffin Tin Thighs

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

CraigC

Master Chef
Joined
Jan 27, 2011
Messages
6,486
I posted these in the dinner thread last weekend and totally forgot to put them here. Got the recipe and method from Myron Mixon's book. He calls them cupcake thighs, I call them fantastic! I did these on the Egg.

37240-albums1042-picture6457.jpg
 
Last edited:
Here is a link to the recipe and method. I used the recipes for the rub and sauces from the book as the others beginning with "Jack's Old South" are purchase only. I also used throw away foil pans. The cupcake pans (2) and the baking pan had to be modified to fit my BGE.

Myron Mixon’s World-Famous Cupcake Chicken recipe | Epicurious.com

Basic Chicken Rub, Basic Vinegar Sauce and Basic Hickory Sauce

Now that these will be a part of future entertaining, I may use the silicon ones he uses or buy a bake ware type metal pan.
 
I made it a point to go to Bass Proshops and buy more seedless blackberry preserves this past weekend. These were probably some of the BEST chicken I have ever had and I want more!
 
Craig/Joey,

Sorry more questions. How big of a hole goes in the muffin pan? Assuming the stock will seep up into the muffin pan?

Joey - do you use boneless/skinless thighs?

Hal
 
Since I used disposable, aluminum muffin/cupcake pans, I used a pairing knife to punch slits in the bottom of the "cups".
 
Craig/Joey,

Sorry more questions. How big of a hole goes in the muffin pan? Assuming the stock will seep up into the muffin pan?

Joey - do you use boneless/skinless thighs?

Hal

I drill 5/16" holes in the pan. No I bone out skinned thighs, sometimes I peel the skin and scrap away the fat, then place the skin back on the thigh.
 
Back
Top Bottom