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Myron Mixon's Cup Cake Chicken Thighs

I decided to try this recepe from Myron Mixon. Requires a cupcake pan with some holes drilled in the bottom, and another cake pan that the cupcake pan will fit into. Idea is to cook the thighs while basting them in chicken broth and then finish them on the grill. I had two problems, one, the chicken thighs were oversized and two, i had brined the chicken and the combination of brine and broth made the chicken slightly salty. Next time, no brine.

After cutting all the excess fat and skin off the thighs, i seasoned with Lawry's Poultry Seasoning, then placed a thigh in each cupcake hole, placed the cupcake pan inside the cake pan and poured one can of chicken broth into the cake pan. Cooked indirect at gasket level at 330 degrees until the thigh's internal temperature reached 150 degrees. Removed the thighs from the cupcake pan and placed them directly on the same grill while raising the cooking temperature to 375  until an internal temperature of 180 degrees was reached. Meat was "fall off the bone tender" and very good tasting, but slightly salty. The chicken broth bubbles up and foams over the thighs in the cup cake holders, then back in the cake pan. Will try this again!!

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Comments

  • loveTheEggloveTheEgg Posts: 339
    about how long did it take to reach 150?
    Brandon, MS
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  • Charlie tunaCharlie tuna Posts: 2,191
    Stabilized the egg at 330 and put the cakepan and cupcake pan in  -- took about 20 minutes for the broth to start foaming up into the cup cake holes, then an additional 25 minutes to reach 150 degrees internal.  Back on the grill and raised the temperature to 375, took about 15 minutes to freach 180 internal.  Allowed to rest about twenty minutes covered.  Served with garlic mashed and steamed veggies..
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  • billyraybillyray Posts: 1,120
    Did you rinse the chicken after the brine?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • Charlie tunaCharlie tuna Posts: 2,191
    Yes, and dried it off prior to cutting off the excess skin and fat.  I didn't use local chicken neither.  I have a butcher who gets local chicken and they are much smaller portions - no steroids!!  I need to try this again -- it wasn't overbaring "salty", good to me, but i salt my foods.  The wife said something about the salt.....  I liked the tenderness of the chicken and rich taste.
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  • shuckershucker Posts: 215
    I tried this recipe a few weeks ago, I followed it straight out of Myron's book.  This is a great way to cook chicken thighs in my opinion.  I did not care for Myron's sauce, so next time I will use my own.  The technique is a winner!

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


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  • RLeeperRLeeper Posts: 480
    shucker said:
    I tried this recipe a few weeks ago, I followed it straight out of Myron's book.  This is a great way to cook chicken thighs in my opinion.  I did not care for Myron's sauce, so next time I will use my own.  The technique is a winner!

    Which sauce? The chicken glaze?
    Extra Large, Large, and Mini. Tucker, GA
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  • shuckershucker Posts: 215
    RLeeper said:
    shucker said:
    I tried this recipe a few weeks ago, I followed it straight out of Myron's book.  This is a great way to cook chicken thighs in my opinion.  I did not care for Myron's sauce, so next time I will use my own.  The technique is a winner!

    Which sauce? The chicken glaze?

    Not sure what he called it, it had a combination of his sweet sauce, his vinegar sauce, and then you added blackberry preserves and maple syrup among other things.

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


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  • Little StevenLittle Steven Posts: 27,055

    Did you use a lot of butter?

    http://www.youtube.com/watch?v=UyLbTjcR9Bc

    Steve 

    Caledon, ON

     

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  • shuckershucker Posts: 215

    Did you use a lot of butter?

    http://www.youtube.com/watch?v=UyLbTjcR9Bc


    I had seen that video prior to cooking it, but the book does not call for any butter.

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


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  • RLeeperRLeeper Posts: 480
    shucker said:
    RLeeper said:
    shucker said:
    I tried this recipe a few weeks ago, I followed it straight out of Myron's book.  This is a great way to cook chicken thighs in my opinion.  I did not care for Myron's sauce, so next time I will use my own.  The technique is a winner!

    Which sauce? The chicken glaze?

    Not sure what he called it, it had a combination of his sweet sauce, his vinegar sauce, and then you added blackberry preserves and maple syrup among other things.

    I think that is the blackberry glaze..I don't care for that one either. The chicken glaze recipe is awesome though. I use it on wings and its always a big hit.
    Extra Large, Large, and Mini. Tucker, GA
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  • Dyal_SCDyal_SC Posts: 2,198
    Looks terrific! I've used that method before with great results.
    2014 Co-Wing King
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