8 boneless, skinless chicken thighs
1 Bramley apples, peeled, cored and sliced into eight
8 sage leaves
8 thin rashers smoked back bacon, stretched
tomato salsa to serve
Open the chicken thighs out, top each with a slice of apple and sage. Roll up the chicken and wrap each in a rasher of bacon. Secure with cocktail sticks.
Cook the chicken on a hot barbecue or under the grill for 15-20mins, turning occasionally, until cooked through. Serve with salad and tomato salsa.