Stuffed Chicken Thighs

A fruity variation on stuffed chicken thighs that keeps the meat tender and full of flavour.

Ingredients:

• 9 boneless chicken thighs
• 3 tablespoons of raisins and prunes
• 1 cooking apple
• 1 tablespoon of dark rum
• ½ tablespoon of ground cinnamon
• ¼ tablespoon of ground allspice
• 2 tablespoons of granulated sugar
• 55 g wholemeal breadcrumbs
• 1 brown onion (chopped)
• 60 ml apple juice

Step 1:

Place the raisins or prunes in a small bowl and drizzle with rum and leave to soak for 30 minutes.

Step 2:

Peel, core, and chop the cooking apple.

Step 3:

Heat your Grillstream to around 180 degrees.

Step 3:

Lightly brush a cast iron skillet with olive oil and heat over the grill plates.

Step 4:

Sauté the apple and onion.

Step 5:

In a small bowl, combine the sugar, cinnamon, and allspice. Sprinkle this spice mixture over the apple and onion.

Step 6:

Stir in the breadcrumbs along with the soaked raisins or prunes.

Step 7:

Divide the mixture evenly and use it to stuff the pockets of the chicken thighs, securing each with a cocktail stick.

Step 8:

Lightly oil your GS plates plates.

Step 9:

Brush the chicken with apple juice and place it skin-side down on the grill. Cook for 6–8 minutes, until nicely browned.

Step 10:

Flip the chicken, brush again with apple juice, and cook for another 6 minutes or until fully cooked through. Grilling time may vary depending on the size and thickness of the chicken thighs.

Step 11:

Check the internal temperature of the chicken, once it reaches 75 degrees then serve.