Midday Fix: Cupcake chicken, prepared by chef Myron Mixon

Chef Myron Mixon

Myron Mixon's Smoke Show Barbecue
3801 N. Clark Street
Chicago
(773) 360-1452
mmsmokeshowbbq.com

Whole Hog Event:
Friday, November 11 and Saturday, November 12
5:00 p.m. - 9:00 p.m.

To RSVP:

(773) 360-1452

Myron Mixon’s World Famous Cupcake Chicken

12 medium skin on, bone in chicken thighs
2 Cups Myron Mixon Honey Money Cluck Rub  (or your favorite rub)
3 1/4 cups chicken broth

Sauce:
Myron Mixon Hog Sauce  (can be purchased at the restaurant or online)

Tools:
poultry shears
1 silicone cupcake mold/pan, with holes punched through each cup
1 13 x 9 aluminum baking pan

Trimming Chicken – chicken shears
Remove both knuckles. Get all cartilage out. Do not cut the skin. Trim the chicken so that it is a square, leave 1/2 skin all around and wrap the skin around the chicken

Brine chicken before cooking
Brine
1 cup kosher salt
2 cups of sugar
1 gallon of water – filtered or distilled

Chicken
Cook time 2 1/2 hrs
Wash chicken. Brine chicken for 1 hour. Pour chicken broth in the molds first, fill them up then in the pan – half way up. Put chicken skin down in the muffin pan. Shake rub on tops (bottom of the chicken). Cook 1 ½ hrs at 275 degrees before flipping. Flip onto aluminum pans. Remove chicken from the mold, apply rub on tops, back on smoker or oven for 30 minutes. Dip chicken in sauce and back in smoker for 15 mins