Thai Style Muffin Pan Chicken - English Grill and BBQ Recipe

0815BBQ's picture

Aug. 09, 2014

Great looking chicken thigh with the surprise apricots inside.


Boneless chicken thighs 6
For marinade
Coconut milk 1/2 Can (5 oz)
Bbq rub 1/4 Cup (4 tbs) (Dan Marcos)
Garlic 2 Clove (10 gm)
Chopped ginger 1 Tablespoon
Lime juice 2 Tablespoon
Dried red chili 1
Other ingredients
Red chili 3 , chopped
Apricot halves 6
Bacon strips 6
Bbq rub 1 Tablespoon (For Sprinkling)
For glaze
Coconut milk 1/2 Can (5 oz)
Lime juice 4 Tablespoon
Bbq sauce 1/2 Cup (8 tbs)



1. Prepare the marinade by mixing together coconut milk, bbq rub, ginger, garlic, red chili and lime juice.

2. Put the marinade over chicken pieces and marinate in the refrigerator for 6 to 8 hours.

3. Preheat the monolith kamado cooker for indirect heat.



4. Place a chili piece in to tha apricot cavity.

5. Cover with the other half. Wrap a bacon slice around the apricot. Place the apricot in the thigs and fold it up as shown in the video.

6. Place the chick in the muffin pan. Repeat to make other chicken similarly.

9. Place the mufin pan on the grill. 

10. Cook for about 20 minutes. 

11. Meawhile prepare the glaze by mixing together coconut milk with lime juice and bbq sauce. Continue to cook the chicken for 20 more minutes.

12. Place the chicken on direct heat and let it cook. Glaze the chicken and cook for further 10 minutes.



13. Arrange the chicken on a serving dish and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 257Calories from Fat 131

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1213 mg50.54%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 16 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet