Smoke chicken thighs at 225°F (107°C) for 1.5-2 hours, or until internal temperature reaches 165°F (74°C). Let cool and shred.
Prepare Chipotle Ranch: In a bowl, combine all Chipotle Ranch ingredients and whisk until smooth. Refrigerate until ready to use.
Prepare cornbread batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, and eggs. Add wet ingredients to dry ingredients and stir until just combined.
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Fill each muffin cup about 1/3 full with cornbread batter.
Top with shredded smoked chicken, jalapeño cheddar cheese, and diced pickled jalapeños.
Fill remaining space in each cup with cornbread batter.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Drizzle with Chipotle Ranch before serving.
Ingredients
12
1.5 lbs680 gBoneless skinless chicken thighs
1 tbsp15 mLSmoked paprika
1 cup240 mLSour cream
1/2 cup120 mLMayonnaise
1 tbsp15 mLChipotle peppers in adobo sauce (minced)
1 tbsp15 mLFresh chives (chopped)
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLSalt
1.5 cups180 gStone-ground cornmeal
0.5 cup60 gAll-purpose flour
1 cup240 mLButtermilk
1/4 cup60 mLMelted unsalted butter
22Large eggs
1 tsp5 mLBaking powder
1/2 tsp2.5 mLBaking soda
1/2 tsp2.5 mLSalt
1 cup113 gShredded jalapeño cheddar cheese
1/4 cup30 gPickled jalapeños (diced)
Equipment
Smoker
Muffin tin
Mixing bowls
Whisk
Measuring cups and spoons
Instructions
Smoke chicken thighs at 225°F (107°C) for 1.5-2 hours, or until internal temperature reaches 165°F (74°C). Let cool and shred.
Prepare Chipotle Ranch: In a bowl, combine all Chipotle Ranch ingredients and whisk until smooth. Refrigerate until ready to use.
Prepare cornbread batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, and eggs. Add wet ingredients to dry ingredients and stir until just combined.
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Fill each muffin cup about 1/3 full with cornbread batter.
Top with shredded smoked chicken, jalapeño cheddar cheese, and diced pickled jalapeños.
Fill remaining space in each cup with cornbread batter.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Comments