I had six thighs & after trimming and cutting in half I marinated about 3 hours. What I had extra I placed in another bag w/marinade & would do them up wrapped in two bacon slices.
My sides would be Uncle Ben’s whole grain medley, brown & wild rice and some baby bella mushrooms. I also had some parmesan garlic bread sticks I would throw on to heat up.
It was a nice sunny 80+ deg. Day. I just wanted to sit, sip a cold one & enjoy but had grass to mow first. I got that done in time for a little sitting before preparing supper. I made up the stacks an hour before cook time & in the fridge. Fired up the smoker & set at 225 deg. I did them for a half hour removed the stacks from the muffin pan and directly on the grate for the rest of the cook. Then I went to 300 deg. The muffin pan lets them simmer in the bacon grease & juices and set up some. They would be at 300 deg. for another half hour then 325 for another half hour; a total of 1 ½ hours.
While they were cooking I cleaned the mushrooms, melted some garlic butter & place some in each mushroom. I put the mushrooms on for the last 20 min. then brushed the bread sticks with some garlic butter & put them in the last 10 minutes. During that 10 min. I nuked my rice & heated some marinade to serve over the rice. I had saved the juice from the muffin pan & brushed over the chicken stacks at the one hour mark.
This is a pretty easy meal to make, and sure tastes good. I like using the packaged flavored rice mixes like Uncle Bens & Zatarains, they are quick and taste about as good as I can make from scratch.
My Fixins
Thighs cut up
Making up the stacks
Ready for the smoker
Mushrooms w/garlic butter
On the smoker
A stack sliced
My Plate, I sprinkled some parmesan on the mushrooms
Smokin Don
Nicely done Don. The chicken stacks are an excellent idea - they look so good. I am loving the garlic butter in those mushrooms. YUM!
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