Myron Mixons World-Famous Cupcake Chicken Recipe

Name: Myron Mixons World-Famous Cupcake Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium skin-on, bone-in chicken thighs; 2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub page 20); 3 1/4 cups chicken broth; Salt, to taste; Freshly ground black pepper, to taste; 1 cup Jacks Old South Vinegar Sauce or Basic Vinegar Sauce (page 22); 2 cups Jacks Old South Hickory Sauce or Basic Hickory Sauce (page 22); 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; 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

Servings: persons

12 medium skin-on, bone-in chicken thighs
2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub page 20)
3 1/4 cups chicken broth
Salt, to taste
Freshly ground black pepper, to taste
1 cup Jacks Old South Vinegar Sauce or Basic Vinegar Sauce (page 22)
2 cups Jacks Old South Hickory Sauce or Basic Hickory Sauce (page 22)
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
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

1
Heat a smoker to 300 F.
2
Using poultry shears, remove the knuckle on each end of each chicken thigh bone.
3
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.
4
Apply the chicken rub evenly to both sides of the thighs.
5
In the cupcake mold, place each thigh, skin side down, in an individual cup.
6
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.
7
Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
8
Remove the baking pan from the smoker.
9
Gently flip the thighs onto the baking sheet.
10
Season the tops of the thighs with salt and pepper.
11
Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker.
12
Cook for 45 minutes.
13
Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined.
14
In a medium pan over medium heat, warm the sauce until it is hot but not boiling.
15
Set aside.
16
Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up.
17
Brush the thighs lightly with the warm sauce.
18
Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
19
Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

1555

kcal

Calories

Fat

105

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 medium skin-on, bone-in chicken thighs, 2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub page 20), 3 1/4 cups chicken broth, Salt, to taste, and more.

Yes, Myron Mixons World-Famous Cupcake Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Myron Mixons World-Famous Cupcake Chicken

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