1. 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.2. Apply the BBQ chicken rub evenly to both sides of the thighs.3. In the cupcake mold, place each thigh, skin side down, in an individual cup.4. 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.5. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.6. Remove the baking pan from the smoker.7. Gently flip the thighs onto the baking sheet.8. Season the tops of the thighs with salt and pepper.9. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker.10. Cook for 45 minutes.11. While cooking, mix BBQ sauce, honey, seedless blackberry preserves, and butter together to create sauce.12. Remove the pan from the smoker and unmold the chicken thighs onto the baking sheet, skin side up.13. Brush the thighs lightly with the warm sauce.14. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.15. Remove the baking sheet from the smoker and serve the cupcake chicken immediately.
Reprinted from Smokin’ with Myron Mixon by Myron Mixon with
Kelly Alexander©, 2011 Ballantine Books, an imprint of Random
Chef Jasper’s Notes:This is my friend and BBQ legend Myron Mixon. I met him many years ago at the American Royal BBQ and I’ve had this chicken many times. It’s one of my favorites; very easy to prepare and blue ribbon quality. Myron Mixon was born into 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. This is a very unique recipe and easy to prepare.