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Myron Mixon's World Famous Cupcake Chicken

Myron Mixon's World Famous Cupcake Chicken - Recipe Video

Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack's Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson. Here are some the things you will need to make this famous chicken meal.

Poultry shears

1 silicone cupcake mold, with holes punched through each cup (or an aluminum cupcake pan, also with holes punched through each cup)

1 13 x 9-inch aluminum baking pan

1 aluminum baking sheet

Ingredients

12 medium skin-on, bone-in chicken thighs

2 cups Jack’s Old South Huney Muney Cluck Rub

3 1/4 cups chicken broth

Salt, to taste

Freshly ground black pepper, to taste

 

For The Sauce

1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce

2 cups Jack’s Old South Hickory Sauce or Basic Hickory Sauce

1 cup ketchup

1 cup honey

1 cup maple syrup

1 1/4 cups seedless blackberry preserves

8 tablespoons (1 stick) unsalted butter, at room temperature

Preparation

Heat a smoker to 300˚F.

Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.

In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.

Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.

Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.

Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

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