I’ve been wanting to make cupcake chicken again and Aldi had chicken thighs on sale for .79/pound. I divided it up into two packs of six thighs and kept out the seven smaller ones for cooking this week. The two packs of six are vacuum sealed and in the freezer. Each time I fix six, that’s two separate meals of one thigh for me and two thighs for Vince.
I got 19 chicken thighs for $7.88. That’s about 41.5¢ per thigh, so when I fix three thighs; two for Vince and one for me, our meat is costing us $1.25 total! Can’t beat that.
For the cupcake chicken, I need boneless thighs but with the skin still on. I can find boneless, skinless thighs but not boneless with the skin so I remove the bones. The first time I did it, I thought it was quite a job but now that I’ve done it a few times, it takes no time at all and I don’t mind doing it.
Pull the skin back, cutting if necessary, but leave it attached on the side where it’s mostly attached anyway (before you start pulling it back).
Season the meat and the wrong side of the skin.
Slap Ya Mama has been my seasoning of choice for so many years but this Cajun Redhead has moved into the favorite slot. It helps that it’s apparently made and distributed out of my home town, Lake Charles, LA. Their shipping costs are outrageous but I love it enough that I paid it because I’m almost out and don’t know when I’ll be back in Lake Charles. They also have a wild game seasoning so I got some of that for Chad.
Anyway . . back to the chicken . .
Once it’s seasoned, I roll it all up, place it in an aluminum throw away type pan and add more seasoning. In addition to the Cajun Redhead, I add salt and black pepper. I am using this aluminum pan for the third time but I hate getting my good pans all smoked up.
This is on the menu for Tuesday and I can hardly wait.