Had fun making cup cake chicken for the first time last week. I decided to tweak the recipe by combining cupcake chicken with chicken cordon blue. Started with 6 chicken thighs and removed the skin and deboned them. Brined the thighs overnight and scraped the skins of all the fat:
The assembly: wrap some gruyere cheese in prosciutto, then wrap in thigh meat and finish with seasoned skin.
Thanks to
@THUNDERDOME I now know that the rectangular loaf pans are the way to go. The holes are there because I put this pan into an aluminum roasting pan filled 1/4 with chicken broth. The chicken braises as it smokes, keeping the meat moist.
Cooked in the smoker with cherry wood lumps at 275. Here they are after 1.5 hours. Just flipped them and seasoned the tops. They now go back in for 30 minutes.
After 30 minutes, I pulled them, sauced them, and put them back in the smoker using just a small sheet pan. This allows the sauce to set. The finished product:
This has fast become my favorite chicken cook. It takes about 2.5 to 3 hours of smoking time assuming a hot and fast temp (275 to 300). The chicken comes out with a really great flavor and is a very unique presentation that most guests have not tried.
Winz