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1
About 2 to 3 hours before you plan to barbecue, combine the marinade ingredients in a lidded jar.
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2
Place the chicken in a large plastic bag or shallow, nonreactive dish.
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3
Pour the marinade over the chicken and refrigerate it.
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4
Prepare the smoker for barbecuing, bringing the temperature to 200F to 220F.
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5
Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes.
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6
Warm the olive oil in a skillet over medium-low heat.
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7
Add the sausages and saute until just cooked through.
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8
Remove the sausages from the skillet, saimg the drippings.
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9
Cool the sausages briefly, and then rub them with the mustard.
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10
Drain the chicken, reserving 1 cup of the marinade.
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11
Arrange a sausage on each chicken breast, sprinkling 1 to 2 teaspoons of the onion over each portion, wrap the chicken around the sausage, securing each roll with toothpicks.
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12
Its not necessary to entirely encase the sausages, but make the rolls as attractive as possible.
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13
Sprinkle the tops of the rolls with dry rub.
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14
Transfer the chicken to the smoker and cook until the chicken is cooked through and tender, about 25 minutes.
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15
While the chicken smokes, add the remaining onion and the apple to the pan drippings and saute over medium heat until both begin to soften.
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16
Pour in the stock and the reserved marinade and bring to a boil.
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17
Boil for at least 5 minutes, allowing most of the liquid to evaporate.
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18
Remove the chicken from the smoker and arrange each chicken breast on a plate.
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19
Spoon equal portions of the apple mixture over the chicken and serve hot.
