Smoked Cupcake Chicken Thighs

These Thighs are so tender, and delicious! Using Myron Mixons technique, they turn out amazing! They are also the nicest looking Thighs for plating. Try them! You can also use your oven. You will be only missing the smoky flavour.

[@Rubiowner05]

Why not take bone out? Great video ❤

[@bigmike11676]

I've seen and read where you're supposed to take the skin off and scrap alot of the fat off and then place it back on the thigh. This makes skins crisper and not pull off in one piece. Yours look amazing. I can't wait to try this recipe! Smokin' is a really good book by the way.

[@TheGeorgianChef]

They are very good. Regarding bone fragments, yes, you need feel around with your fingers after clipping off the knuckle. Usually you can feel the hard bits and remove them. Cheers, and Happy Smoking!

[@genesis0932]

So you did not scrape the fat off the skins ? i have yet to get any bite-through skin. any tips ? Great video.

[@jimbonelson111169]

thanks for posting

[@woosa42]

2.75 hrs. to smoke these thighs at 300f? Why so long? They aren't overcooked at all?

[@tjack1966]

How long did you submit these to smoke and what kind of wood did you use?

[@tjnaevans]

Myron's "Smokin'" is my bible for quality BBQ but these are an especially great treat. You can make these as appetizers for a back yard get together or serve them as an entree. Either way they rock. Super moist if you follow the procedure. Myron uses a blackberry preserve sauce that I've doctored a little but it is not to sweet yet perfect in every way...Nice "how to" here but wish we could could have seen your backyard gear. Great kitchen!

[@suunto52]

I have always watched and re-watched your videos. Wish I was in your area to see your restaurant but way down in Texas land. My question, did you ever post the bbq sauce? Thanks for all you do...

[@RheaPatrick1]

I did 1-1/2 hrs at 290-300( traeger smoker) then flipped them but they already looked done??. I basically only cooked another 25 min to glaze the BBQ sauce. It ended up way to dry inside and over cooked. I can't imagine 90/45/30 at that temp range. Unless your supposed to make sure the broth in the tray stays constant it is overkill...

[@tonylastname61]

waste of time.

[@TheGeorgianChef]

Just to create a nice shape in the muffin tin, and crispen the skin in its own fat, at first. Then drain the fat, and flip skin side up. Try it! Happy Smoking!

[@TheGeorgianChef]

It is basically his, as I am doing his recipe, except I added some curry powder which adds another layer of flavor. Cheers, and Happy Smoking!

[@thelobwedge]

Is that Myron's rub from the book or is that a GeorgianChef special?

[@ManCaveSmokers]

y skin side down instead of skin side up first..

[@mikeroller3687]

I really wanted to see the bite through skin...