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Adirondack Bacon BBQ Chicken, Apples and Onions

If you don't have cooked chicken on hand, try Rachael's Poached Chickens recipe.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 6 servings
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2 tablespoons butter

2 crisp apples, such as gala or honey crisp or golden delicious, sliced

1 large red onion, quartered and thinly sliced 

A little freshly grated nutmeg

About 3 cups poached chicken, pulled

Hard rolls, split

Grated white sharp Cheddar, for topping

Sliced dill or bread and butter pickles, for topping

EVOO, for drizzling

4 ounces deli-cut good-quality smoky bacon, chopped

2 cloves garlic, finely chopped

1 onion, finely chopped

1 cup organic ketchup

1 cup chicken stock

1/4 cup Grade A maple syrup

1/4 cup grainy Dijon mustard

About 3 tablespoons Worcestershire sauce

About 2 tablespoons cider vinegar

Coarse black pepper


  1. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
  2. Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.