Lollipop Chicken
Recipes / Poultry

Lollipop Chicken

Succulent Chicken Legs that are so easy to eat!

Print recipe
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.
Prep time
20 mins + rub marinading time
Cook time
1hr15
Serves
4
Fuel
Heat Beads® 10kg Original BBQ Briquettes

Ingredients

10 Chicken Drumsticks
Your favourite rub (in this case Oakridge Jerk Seasoning)
Your favourite sauce (in this case Meat Mitch)

  • Prepare your chicken legs by pulling back the meat from the bone.

    Prepare your chicken legs by pulling back the meat from the bone.

  • Sprinkly with your favourite rub.

    Sprinkly with your favourite rub.

  • Heat up charcoal and preheat barbecue.

    Heat up charcoal and preheat barbecue.

  • Wrap tops with aluminium foil.

    Wrap tops with aluminium foil.

  • Cook until internal temperature reaches 65C.

    Cook until internal temperature reaches 65C.

  • After dipping in your favourite sauce, put back on to Kettle to finish off. Internal temperature should reach 80C.

    After dipping in your favourite sauce, put back on to Kettle to finish off. Internal temperature should reach 80C.

  1. Run your knife around the chicken leg just below the knuckle making sure to cut through all of the tendons.
  2. 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.
  3. Use scissors to cut the tendons out of the remaining meat, and remove the small pin bone that runs along the main bone.
  4. Using your knife, separate the leftover skin from the knuckle, you may have to get your finger under the cartilage and tear it off.
  5. 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.
  6. Allow the rub to sit on the meat for an hour in the fridge.
  7. 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.
  8. 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)
  9. 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.
  10. Increase temperature of grill to 180ºC. Return drums to the grill with and cook till an internal of 80ºC.

Enjoy!

Recipe courtesty of Matthew Melville.

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