CUPCAKE CHICKEN RECIPES

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SMOKED CUPCAKE CHICKEN - LEARN TO SMOKE MEAT WITH JEFF ...



Smoked Cupcake Chicken - Learn to Smoke Meat with Jeff ... image

Smoked cupcake chicken is a recipe that was made popular by Myron Mixon in the competition circuit. It is a way to make smoked chicken thighs so that they come out uniform, juicy and properly seasoned for the judges.

Provided by Jeff Phillips

Categories     Entree

Prep Time 30 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 5

6 or more chicken thighs ((, bone-in and skin on))
Muffin pan ((, disposable, silicone or a cheap one))
Large cookie sheet
Jeff’s original rub recipe
Jeff's original barbecue sauce

Steps:

  • Remove skin from thighs, snip knuckles from bones and remove any excess fat.
  • Add Jeff's original rub to chicken thighs on top and bottom. Refrigerate overnight if you like or get right on with it.
  • Replace skin on to chicken thighs.
  • Put chicken skin side down into special, pre-drilled muffin pan.
  • Place the muffin pan onto a cookie sheet filled with ¼ inch of chicken broth and smoke cook at 275 for 1.5 hours.
  • Flip chicken over in muffin pan to skin side up, add some seasoning and smoke cook at 275 for another 45 minutes.
  • Remove chicken from muffin pan and place skin side up onto cookie sheet.
  • Sauce top and sides and smoke cook at 275 for an additional 30 minutes to let the sauce caramelize or until the internal temperature reaches 175?.
  • Serve immediately.

CUPCAKE CHICKEN RECIPE FOR OFFSET SMOKER | CHARMATE NZ



Cupcake Chicken Recipe For Offset Smoker | Charmate NZ image

Chicken is such a versatile meat and takes on additional flavours beautifully. Here is a twist on your usual chicken recipe, ideal on an offset smoker.

Provided by Charmate

Prep Time 20 minutes

Cook Time 3 hours

Yield 4-6

Number Of Ingredients 9

12 boneless chicken thighs (with skin on)
Rub (see Blue Moose 3-2-1-1 below) or use your favourite
2 cups chicken stock
Your favourite BBQ sauce (not too thick, can thin down with apple juice or bourbon if needed)
Blue Moose 3-2-1-1 Rub Ingredients
3 parts pepper
2 parts salt
1 part garlic powder
1 part "special" (cayenne pepper, rosemary, or anything you want!)

Steps:

  • Method. 1. Preheat smoker to 110ºC, using charcoal beads or lumpwood charcoal. 2. Trim the excess fat off the skin and meat of each thigh until the pieces are 8cm wide, leaving about 6mm of excess skin at the edges of the meat. 3. Mix BBQ rub ingredients together or use your own favourite and apply the BBQ rub evenly to both sides of the thighs. 4. Place chicken thighs, skin side down, in a cupcake pan that has a hole drilled into each cup. Place the pan on a cookie sheet that is similar in size to your cupcake pan. We use two 6 cupcake cup pans and one 25 x 38 x 2 cookie sheet, cookie sheet needs a lip to hold in liquid. 5. Place the pan in the smoker preheated to 110ºC. Pour the chicken stock into the cookie sheet, but not directly on the chicken. 6. Close the cooking chamber lid and smoke uncovered for 1 hour. We suggest using pohutukawa wood for smoking these. 7. After one hour, carefully remove the pan from the smoker. Flip the thighs skin side up and place back into cupcake pan. Place the pan back into the smoker and continue to smoke for another hour. 8. After one hour, remove the pan from the smoker and drain the stock from the cookie sheet. Carefully place the shaped chicken thighs directly onto the baking sheet, skin side up. 9. Brush the thighs with BBQ sauce. Place the cookie sheet back into the smoker and cook for another hour glaze every 20 minutes for a richer look and taste. Remove and serve. Recipe courtesy of Blue Moose Barbecue.

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