# BBQ Cupcake Chicken **Ingredients:** - 12 boneless, skin-on chicken thighs - ¹/₄ cup BBQ rub - 1 ¹/₂ sticks (6 oz.) butter - 2 cups BBQ sauce **Instructions:** - Generously rub the chicken thighs with your favorite rub, coating them thoroughly. Place the thighs on a plate, cover with plastic-wrap, and refrigerate for up to 3 hours. Let the thighs come up to room temperature before smoking. - Working one at a time, roll a thigh into a ball and place it skin down in one cup of a disposable aluminum muffin tin. It will be a tight squeeze, so press it in as far as you can. Repeat with the rest of the chicken thighs. - Place a pat of butter on top of each chicken thigh and set the tin in the smoker, uncovered. The smoker should be set to 250^oF - After 90 minutes, carefully remove the muffin tin and use tongs to carefully turn each of the thighs so the skin is facing up. Return to the smoker for 45-60 minutes, until the thighs reach 165^o F on a meat thermometer. - Remove from the smoker, place on a serving platter, and let rest 5 minutes.