Preparation:
* Any firm baking apple is acceptable.
Soak apple twigs in water for 30 minutes before grilling; drain.
Apple-Raisin filling:
Put raisins in small bowl and sprinkle with rum. Let raisins stand 20 minutes. Peel, core and chop the apple.
Remove and discard chicken skin and pull bone out, leaving a pocket for stuffing.
Heat a sprayed non-stick frying pan.
Sauté onions and apples, covered, about 5 minutes over medium heat. Stir as necessary. Mix cinnamon and sugar together, and sprinkle over apple mixture. Toss in breadcrumbs and raisins.
Divide stuffing and fill pockets in chicken thighs.
Chicken:
Scatter drained apple wood over ashen-hot coals and replace grid. Spray grill rack and position it on grid. Brush chicken with apple juice.
Grill thighs about 6 minutes on each side or until cooked.
Grilling time depends on size and thickness of thighs.
Turn chicken as necessary, brushing with apple juice each time.
Serve 2 chicken thighs on each plate. |
