ckreef Posted October 13, 2015 Report Posted October 13, 2015 I needed a nice simple cook tonight. Haven't done this one in a while. We start with a custom modified muffin pan and some boneless chicken thighs. Seasoned on the bottom with rubbed Sage. The top got oil, Montreal Chicken and paprika. Stuffed into the muffin pan. Cooked on Prometheus at 390* for one hour. Served with butter honey rosemary carrots and butter garlic couscous. Yup, worked for me. 1
MacKenzie Posted October 13, 2015 Report Posted October 13, 2015 Looks absolutely delicious, beeeeeeeeeeeautiful.
PRippley Posted October 13, 2015 Report Posted October 13, 2015 Ooh, that looks like a keeper ckreef, my sweetheart loves chicken thighs, thank you!
Poochie Posted October 13, 2015 Report Posted October 13, 2015 Myron Mixon would be proud of you since you're using his award winning method of cooking chicken thighs. He sets the muffin pan in a shallow baking pan with chicken broth in it. But for cooking up some chicken thighs as home, I'd do it just like you did. I'll bet they were yummy! 1
ckreef Posted October 13, 2015 Author Report Posted October 13, 2015 Myron Mixon would be proud of you since you're using his award winning method of cooking chicken thighs. He sets the muffin pan in a shallow baking pan with chicken broth in it. But for cooking up some chicken thighs as home, I'd do it just like you did. I'll bet they were yummy!I did the chicken broth pan method the first time but wasn't pleased with the results. The bottom of the balls seemed soggy. One thing I would do differently is coat the bottom of the thighs in BBQ sauce before I folded it up and stuffed it in the muffin pan. I think that would enhance them even more. Sent from my SCH-I535 using Tapatalk
tinyfish Posted October 13, 2015 Report Posted October 13, 2015 Looks delicious... but may I ask why the muffin pan.
tony b Posted October 13, 2015 Report Posted October 13, 2015 Like the others have posted, it's a technique developed by Myron Mixon, one of the BBQ Masters. He did it as a way to make his chicken thighs all the same size for his turn-in box. Purely aesthetics; not sure it does a whole lot for the actual flavor?
