Grilled Chicken Lollipops
Ingredients
LOLLIPOPS
12 RedBird chicken drumsticks
2 tablespoons extra virgin olive oil
¼ cup poultry rub
GLAZE
1 ¾ cups BBQ Sauce
¼ cup of your favorite hot sauce
2 tablespoons honey
Juice of half a lime
Method
LOLLIPOP PREP
Cut the end of the chicken drumstick in a full circle around the bone. It’s important to cut down and get through cartilage.
Using a paper towel pull back on the meat and skin on the end of the bone. Pull hard to remove all the skin so only the bone is exposed. Make sure you have plenty of paper towels on hand.
There is likely cartilage that remains from the joint on the meat end of the drumstick, remove that at an angle so it can stand up.
Using a boning knife, cut the strings of tendon that are showing from the frenching. And then push the meat down the drumstick and form a rough ball or the lollipop shape.
Pull the skin back down and cover the lollipop.
GLAZE
Combine all ingredients in a sauce pan over medium heat.
Simmer for 10 minutes stirring to incorporate.
LOLLIPOPS
Heat grill to about 375 degrees.
Apply olive oil to the chicken and then season with the poultry rub.
Place the chicken over direct heat with the meat side down and bone facing up. Grill over the direct heat until the internal temperature reaches 150 – 155 degrees F.
Dunk the chicken into the glaze and move to indirect heat. Continue grilling on indirect heat until the internal temperature of the chicken lollipops reaches 170 degrees F.
Remove from the grill and glaze one more time. Let rest for 10 minutes and serve.
