Grilled Chicken Lollipops Recipes

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HONEY BOURBON CHICKEN POPS



Honey Bourbon Chicken Pops image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

2 pounds chicken drumsticks
1 cup store-bought or homemade BBQ rub
Honey Bourbon Glaze, recipe follows
1/2 cup bourbon
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar

Steps:

  • Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
  • Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
  • Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
  • Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
  • Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.

CHICKEN LOLLIPOPS | TRAEGER GRILLS



Chicken Lollipops | Traeger Grills image

Channel your inner caveman when you sink your teeth into these massive drumsticks. These spicy meat-pops are an original, so go ahead grunt with every crispy, juicy bite.

Provided by Traeger Kitchen

Categories     Poultry

Number Of Ingredients 5

chicken drumsticks
Traeger Pork & Poultry Rub
butter
Traeger 'Que BBQ Sauce
Louisiana Brand Hot Sauce (optional)

Steps:

  • Using a sharp knife or a pair of kitchen shears, cut through the skin and tendons all the way around a drumstick just below the knuckle. Push the meat down to the large end and cut or pull the remaining skin and cartilage off the knuckle. Remove the small bone against the leg and trim away any remaining tendons. Repeat with the remaining drumsticks.
  • Season the chicken with Traeger Pork & Poultry Rub. Wrap the bones of the drumsticks with small pieces of aluminum foil to keep them from burning. Refrigerate the chicken for 1 hour to allow the flavors of the rub to permeate the meat.
  • When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  • Place the chicken lollipops directly on the grill grates. Close the and smoke for 30 minutes.
  • Remove the chicken from the grill and increase the Traeger temperature to 350°F. Preheat with the lid closed for 15 minutes. Add the butter to a baking dish or aluminum roasting pan and place on the grill to melt while it comes to temperature.
  • Add the chicken lollipops to the pan with the melted butter and turn to coat, then arrange so the bones stick up straight. Close the lid and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 40 minutes.
  • Meanwhile, warm the Traeger BBQ Sauce in a small saucepan on the stove over low heat. Add a few squirts of Louisiana Hot Sauce, if desired. The sauce should be thick enough to coat the drumsticks, but not gluey; thin with a bit of the melted butter if needed. Cover to keep warm until ready to use.
  • Dip or brush the lollipops in the BBQ sauce until completely coated.
  • Increase the Traeger temperature to 450°F. Place the chicken directly on the grill grates, close the lid, and cook until the internal temperature reaches 175°F, the sauce has caramelized, and the skin is starting to crisp, about 10 minutes more. Keep an eye on the lollipops to make sure that the glaze doesn't burn. Enjoy!

CHICKEN LOLLIPOPS



Chicken Lollipops image

They're chicken lollipops - a succulent treat that lives up to the name!

Provided by Israr

Categories     Appetizers and Snacks     Spicy

Yield 5

Number Of Ingredients 9

10 chicken wings
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon chili powder
1 drop red food coloring
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
4 tablespoons cornstarch

Steps:

  • TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
  • On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
  • Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g

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