Cupcake Chicken
Recipes / Poultry

Cupcake Chicken

Little Cupcakes of goodness

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Chicken is such a versatile meat and takes on additional flavours beautifully. Here is a twist on your usual chicken recipe, ideal on an offset smoker.
Prep time
20 mins
Cook time
3 hours
Serves
4-6
Fuel
Heat Beads® 10kg Hardwood Lump Charcoal

Ingredients

12 boneless chicken thighs (with skin on)
Rub (see Blue Moose 3-2-1-1 below) or use your favourite
2 cups chicken stock
Your favourite BBQ sauce (not too thick, can thin down with apple juice or bourbon if needed)

Blue Moose 3-2-1-1 Rub Ingredients

3 parts pepper
2 parts salt
1 part garlic powder
1 part "special" (cayenne pepper, rosemary, or anything you want!)

  • The muffin tin has holes drilled in the bottom of each cup. This then sits on a lipped cookie tray with chicken stock in it.

    The muffin tin has holes drilled in the bottom of each cup. This then sits on a lipped cookie tray with chicken stock in it.

  • Remove from muffin tin and place directly onto lipped cookie tray in smoker.

    Remove from muffin tin and place directly onto lipped cookie tray in smoker.

  • Brush thighs with barbecue sauce frequently in the last hour of cooking.

    Brush thighs with barbecue sauce frequently in the last hour of cooking.

  • Delicious and tasty!

    Delicious and tasty!

Method

  1. Preheat smoker to 110ºC, using charcoal beads or lumpwood charcoal.

  2. Trim the excess fat off the skin and meat of each thigh until the pieces are 8cm wide, leaving about 6mm of excess skin at the edges of the meat.

  3. Mix BBQ rub ingredients together (or use your own favourite) and apply the BBQ rub evenly to both sides of the thighs.

  4. Place chicken thighs, skin side down, in a cupcake pan that has a hole drilled into each cup. Place the pan on a cookie sheet that is similar in size to your cupcake pan. (We use two 6 cupcake cup pans and one 25 x 38 x 2 cookie sheet, cookie sheet needs a lip to hold in liquid).

  5. Place the pan in the smoker (preheated to 110ºC). Pour the chicken stock into the cookie sheet, but not directly on the chicken.

  6. Close the cooking chamber lid and smoke uncovered for 1 hour. We suggest using pohutukawa wood for smoking these.

  7. After one hour, carefully remove the pan from the smoker. Flip the thighs skin side up and place back into cupcake pan. Place the pan back into the smoker and continue to smoke for another hour.

  8. After one hour, remove the pan from the smoker and drain the stock from the cookie sheet. Carefully place the shaped chicken thighs directly onto the baking sheet, skin side up.

  9. Brush the thighs with BBQ sauce. Place the cookie sheet back into the smoker and cook for another hour (glaze every 20 minutes for a richer look and taste). Remove and serve.

Recipe courtesy of Blue Moose Barbecue.

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