Directions

I love boneless skinless chicken thighs, but they don't look so good once grilled. As one who follows the competition BBQ circuit, I've seen some of the competitors use a muffin pan to cook them in to get a uniform shape out of them. Below is my latest recipe for making chicken thighs using a muffin pan to give them a more pleasing shape! - Chef Tom

Prep Time: 1 hour 10 minutes | Cook Time: 30 minutes | Servings: 8

Special Equipment Used:

Gas Grill

Zip Lock Bag

Muffin Pan(s)

Marinade:

1/2 - cup of Kentuckyaki

4 - cloves of garlic chopped

1/4 - cup of raw honey

4 - tbs of Organic Olive Oil

Pinch of Real Salt and BBF Smoked Pepper to taste

Ingredients:

2 - packages of Gunthorp Farms Chicken Thighs B/S

Preparation:

Step 1 - Place chicken thighs into a zip lock bag and add marinade ingredients. Seal bag and turn to coat chicken. Marinate for a minimum of 1 hour up to 24 hours in advance

Step 2 - Remove chicken thighs one at a time from the zip lock bag. Find the smooth side (top) and fold the sides under and place into the muffin pan. Continue to shape chicken thigh as desired

Step 3 - Place into a 400 degree oven or grill and cook for 20 minutes

Step 4 - Remove from the muffin pan and direct grill to finish and add some additional color to them

Serve and enjoy!!!

Chef's Tip: The longer you leave them in the marinade, the bolder the flavor will be. Serve with a nice side salad for a complete meal!