Muffin Pan Chicken Thighs

If you have never had muffin pan chicken thighs, you gotta try em! You’ll want to cook this amazing recipe once a week! It consists of smoking thighs at a high temperature using a muffin pan (to shape the thighs) and a baking sheet with chicken broth to give you this unique, amazingly juicy, and delicious thighs! 

Here’s what you need:

1- 10x7 muffin pan (with three 1/4” holes predrilled in each muffin spot)

1- 17x11 baking sheet

6 chicken thighs

3Tbsp unsalted butter (cut into 6 1/2 TBSP slices)

Bo B Q Chicken Rub

Prepping the smoker and thighs:

1. Preheat a smoker to 300˚F.

2. Trim any fat and remove the bone and cartilage on each of the chicken thighs.

3. Remove the skin from the thigh then, using a knife, scrape the excess fat off the back of the skin and place back over the thigh. This will give you that crispy skin!

4. Apply the Bo B Q Chicken Rub to both sides of the thighs and place the thighs, skin side down in the muffin pan. Top each thigh with a slice of butter and then place the muffin pan in the baking sheet. Now let’s head out to the smoker!

Cooking:

1. Set the thighs in the smoker and carefully pour the chicken broth into the baking sheet just below the top lid of the sheet. Try to avoid getting the broth on the thighs.

2. Next we want to smoke that yard bird uncovered for 90 minutes.

3. After an hour and half, we are going to remove the thighs from the smoker and gently flip them so the skin is facing up in the pan.

4. Return the thighs to the smoker and cook until the internal temperature reaches 155 (about another 45 minutes).

5. Remove thighs from the muffin pan and place directly on the smoker grate.

6. Baste the thighs with your favorite mopping sauce and cook an additional 25-30 minutes to allow the sauce to glaze over. Remove and serve!