Myron Mixon’s World Famous Cupcake Chicken

Myron Mixon's World Famous Cupcake Chicken

Myron Mixon was quite literally born to 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. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson.
4.28 from 11 votes
Prep Time 1 hr
Cook Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
  

Cooking Tools

  • 1 REC TEC Grills Trailblazer | RT-340 | Bundle | Wifi Enabled | Portable Wood Pellet Grill
  • 1 Camp Chef Woodwind with Sidekick
  • 1 Weber SmokeFire EX4
  • 1 Silicone Cupcake Mold
  • 1 Poultry Shears
  • 1 13 x 9-inch Aluminum Baking Pan
  • 1 Aluminum Baking Sheet

Ingredients

  • 2 cup Jack's Old South Huney Muney Cluck Rub
  • 3 1/4 cup Chicken Broth
  • 1 oz Salt, To Taste
  • 1 oz Finely Ground Black Pepper

The Sauce

  • 1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
  • 2 cup Jack’s Old South Hickory Sauce or Basic Hickory Sauce
  • 1 cup Ketchup
  • 1 cup Honey
  • 1 cup Maple Syrup
  • 1 1/4 cup Seedless Blackberry Preserves
  • 8 tbsp Unsalted Butter, at Room Temperature

Instructions
 

Preperation

  • Preheat a smoker to 300˚F. 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. Apply the chicken rub evenly to both sides of the thighs.

The Cook

  • In the cupcake mold, place each thigh, skin side down, in an individual cup. Set 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. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours. Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

The Sauce

  • Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.

Finishing

  • Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin. Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

Video

Keyword cupcake chicken, myron mixon