Boneless skinless muffin thighs

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Tom_Heath
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Boneless skinless muffin thighs

Post by Tom_Heath » April 18th, 2011, 8:35 pm

Here is the left over chicken thighs from Saturday. Soaked in Italian dressing a couple hours then rinse, season, stuff in muffin pan and cook. They take about an hour or so at 275 to 300. More to follow after while.

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Re: Boneless skinless muffin thighs

Post by Tom_Heath » April 18th, 2011, 8:39 pm

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Re: Boneless skinless muffin thighs

Post by Frank_Cox » April 18th, 2011, 9:07 pm

Lookin real good! I think I seen those one other time. Great idea! I think I will need to make those soon :mrgreen:


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Re: Boneless skinless muffin thighs

Post by Tom_Heath » April 18th, 2011, 9:38 pm

Well an hour later and there in the hot box, begging to be eaten.
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Re: Boneless skinless muffin thighs

Post by Tom_Heath » April 18th, 2011, 10:03 pm

I have used a dry rub after the Italian dressing that I must mention again to make sure you rinse all the way off or the chicken will burn bad.

There isn't a tremendous amount of flavor without sauce, but if you sauce um they are really tasty. We are thinking about doing these and doing something similar to a stuffed pepper kinda thing. Just not sure what to stuff them with.

While the chicken was cooking I managed to vac pac the 6 full slabs I came home with along with all the cut ribs I had. Probably 8 slabs total.
I cut all the ribs to St Louis style so there was a ton of hearty rib meat left over and its gotta cook tomorrow night after work. I hope I get home early since its gonna take 3 to 4 hours tomorrow. Oh yes and a pork tenderloin to cook also.


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Re: Boneless skinless muffin thighs

Post by Frank_Cox » April 18th, 2011, 10:09 pm

well now, there ya go... now I'm gonna hafta cook somethin now :D
your makin me hungry.....


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