Chicken Balls!

Okay.  I know how odd and comic that sounds.  An open invitation for inappropriate jokes.

BUT this is such a quick, easy and fun weeknight dinner solution since there’s very little prep involved.  And because they look fun to eat, it’s a great way to get kids to eat some healthy protein.

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Boneless chicken thighs

MexiCajun Seasoning

muffin baking tin

Preheat oven to 350°.  Coat each boneless thigh with seasoning.  Fit each thigh into a section of a muffin tin, tucking the edges underneath itself to create a ball.

Bake for 30-40 minutes or until the internal temperature reaches 165°.  Switch to broiler for about 2 minutes to brown tops.

{Optional} Since the skins were left on there was no need for oil, but they did create a lot of grease through the cooking process.  Since we don’t eat the skins anyway, the next time I cook these I will do so without the skins.  Chicken thighs naturally have a little more fat in them to begin with, so oil should still not be necessary.  But the cooking time may need to be adjusted.

Also, these create the perfect pocket for stuffing.  The sky is the limit in options for changing these up and making them even better!