cider chicken stacks

Cider marinated chicken stacks


12 slices smoked bacon

6 boneless skinless chicken thighs

2 large honeycrisp apples, cut ¼ inch slices from them for six

6 -¼ inch slices of Vidalia or sweet onion

A six hole large muffin pan



1 to 2 cups apple cider, enough to cover chicken thighs

1 few shakes of ground sage

½ teaspoon dried thyme

Fresh grated nutmeg

Salt and pepper to taste


Mix up the marinade and cover the chicken in a dish with cover and let set in the fridge about 4 hours.

 To build the stack cross two slices of bacon in each pan hole; doing one at a time makes it easier to handle the bacon.

 The thighs I used were large enough and fileted so I could just fold an onion and apple slice in and place on top of the bacon. If your thighs are not big enough just cut half for the bottom and place the onion and apple slice in then top with the other half thigh. Fold the bacon over top and secure with 2 or 3 toothpicks.

 When I had all six stacks made I poured a tablespoon of the marinade over the top.

 I did these at 250 deg. for a half hour then went to 275 deg. After 40 minutes they looked set enough to remove from the muffin pan and place on my Grillen Grates to finish. An hour in I went to 300 deg. After 1 hour 15 minutes I placed a temp probe in one and was low enough I went to 350 deg. and it took another half hour to get to an IT of 174 deg.

 Note: Some of the stacks I have made are done in an hour and a half; these were large thighs so took another 15 minutes. You want to smoke them until an IT of 170 deg. I have made some with chicken breasts and 160 deg. IT is ok for them.

 Seasoning wise mine needed more salt and next time I may add a little more sage. Anytime I use sage I want it to be a background flavor; not the first thing you taste. I used about 3 shakes and will try 6 the next time. I was a little leery of the sage, thyme, nutmeg mix but for this I think it works if you get it right for your taste.