Cupcake Chicken Thighs
- Clean and prepare thighs
- Marinade or brine thighs at least 4 hrs, overnight if possible
- Start smoker and get to a temperature of 275 degrees
- Place thighs skin down in cupcake tin. Tin should have holes in bottom for drainage.
- Place tin in disposable pan with broth
- Cook for about 1 hr or to an internal temp of 140-145 degrees
- Flip thighs to skin side up a cook for additional 30 minutes
- Once internal temp reaches 155-160 degrees, remove thighs from tin, brush on sauce and place directly on smoker grates for additional 20-30 minutes. Cooking should be done, so all we are trying to do is “set the sauce”. Make sure not to burn sauce.
- When done, remove from smoker and lightly cover with foil and rest for 3 to 5 minutes
Some people believe chicken is the easiest of the four competition meats to prepare. Some people also believe it is also the most boring as well! So here is a not so average recipe for not your average chicken.
- To clean legs, cut a circle around the leg about 1 inch from the bottom. Be sure to clean all the remaining skin and exposed tendon from the leg by pulling the skin over the leg end. There is a small single bone that runs along the leg bone. Break off the bone as far up the leg and underneath the meat as you can. A paper or cloth towel can help with this.
- Now push the meat down on the bulk end of the leg to create your “lollipop”.
- Depending on the flavors you are looking for, brine or marinade your chicken for at least 4 hours or overnight if possible. I use a mixture of water, cider vinegar, salt, brown sugar, bay leaf, and oregano. A simple Italian Dressing also works well.
- After the chicken comes out of the brine or marinade, prepare chicken for your first layer, or “general rub” which is 1 part salt, 1/2 part Granulated garlic and 1/2 part black pepper. Wrap exposed bones in aluminum foil to protect from burning. Now apply regular rub for color and flavor. Let chicken and rub rest for about 30 minutes.
- Set smoker at a temp between 275 and 300 degrees.
- Place pan on smoker for 2 hours.
- Remove pan and check internal temperature. Temp should be around 165-170 degrees. This should give ample room for glazing.
- Warm a pot with your favorite sauce. Dip the entire lollipop in to the sauce and then place on a rack for easy transport. Now back on the smoker for 20-30 minutes. Keep an eye on them to make sure the sauce does not burn.
- Your Lollipops are now ready………..Enjoy