Succulent Chicken Legs that are so easy to eat!
Lollipop chicken tastes delicious and looks great, you can even add wood chips to your Kettle to give it a little extra kick - for chicken, we recommend our Wood Chip Blend or Manuka.
- Run your knife around the chicken leg just below the knuckle making sure to cut through all of the tendons.
- Hold the knuckle end of the leg with one hand and using your other hand, push the meat to the other end of the drum to form a nice round chunk of meat.
- Use scissors to cut the tendons out of the remaining meat, and remove the small pin bone that runs along the main bone.
- Using your knife, separate the leftover skin from the knuckle, you may have to get your finger under the cartilage and tear it off.
- Use your favorite rub and season the drums, I used Oakridge Jerk seasoning, nice amount of heat combined with a nice flavoursome blend of aromatics.
- Allow the rub to sit on the meat for an hour in the fridge.
- Meanwhile, half fill your chimney starter with Heat Beads and get them going. Once flames are rising out of the top, set your kettle up for indirect cooking (use baskets provided) and allow to come up to temp, about 150-180ºC.
- Wrap knuckle end of drums with foil to prevent the bone from burning and place the drums directly onto the grill, away from the direct heat and cook till internal temp of about 65ºC (about an hour)
- Remove from the grill also remove foil from the ends. Paint or dip the drum sticks into your sauce, I used Meat Mitch with a few extra secrets.
- Increase temperature of grill to 180ºC. Return drums to the grill with and cook till an internal of 80ºC.
Recipe courtesty of Matthew Melville.