Took some chicken thighs (Costco fridge to freezer pack) and soaked in pops curing brine overnight. Made a half batch since I only had 7 thighs to brine.
After the brine I deboned, trimmed and scraped the subcutaneous fat off the skin.
Then rubbed top and bottom with sort of a blackening spice I threw together. Basic BBQ rub with a lot of thyme and cayenne added.
After that I added about a teaspoon of bacon fat to the muffin tins.
Then plopped the boneless thighs skin side down and cooked at 250 until they hit 140 internal.
Then I put them on a rack, re rubbed and put in a 375 oven until they hit 170. I sauced half for the last 10 minutes or so.
Then we had a nice dinner. The chicken was awesome. Very juicy and the skin was as tender as can be. Only slightly "hammy" but I like that.