Bacon Wrapped Chicken Lollipops Recipes

SMOKED BACON WRAPPED CHICKEN LOLLIPOPS

Steps:

• Preheat the smoker to 225F degrees for at least 15 minutes with the lid closed.
• Using a sharp knife, make a cut clean through the drumstick bone right below the joint (found at the top of the drumstick bone) Push the skin down from the bone so the bone is exposed (like a lollipop stick)
• Add cajun rub ingredients to a small bowl and whisk to combine.
• Rub the drumsticks with the seasoning thoroughly to coat.
• Place the drumsticks bone-up on a flat surface. Wrap each with a piece of bacon, slightly overlapping as you work your way down. Tuck the end of the bacon under the bacon wrap.
• Put a small piece of aluminum foil over the exposed bone (this step is for aesthetics so the bone doesn't burn.)
• Place chicken lollipops directly on the grill grate in the smoker for 2 hours at 225F degrees.
• Once the internal temperature of the chicken reaches 165F degrees, brush the chicken with your favorite bbq sauce to coat.
• Increase the heat to 375F degrees until the drumsticks reach an internal temperature of about 175F degrees. This should take about 15 minutes.
• While the chicken finishes smoking, make the avocado ranch. Add all ingredients to a food processor or blender and purée for 10 seconds. Alternatively, you can also add all to a bowl and whisk well to combine.
• Remove chicken from the smoker and let it rest for about 10 minutes.
• Garnish the chicken with dried parsley flakes (optional) and serve with avocao ranch dipping sauce.

BACON WRAPPED BBQ CHICKEN LOLLIPOPS

Steps:

• Soak about 3 cups of the applewood chips in water for about 30-minutes before lighting the grill.
• Set up the grill or smoker for indirect cooking.Preheat the grill to about 250 to 300 degrees F. To maintain this low temperature, use a combination of charcoal and soaked applewood, but use only half as much charcoal as usual. (A half chimney-full.)
• Using a sharp knife cut off the end of each chicken leg, just before the bone joint. Remove the chicken skin and discard.Press the meat down, away from the end with the exposed cut bone. You know have a "lollipop". Repeat this procedure for the rest of the drumsticks.
• Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. Generously season the meat of the "lollipops" with the poultry dry rub.
• Wrap each drumstick with a strip of bacon. You can either tuck the end of the bacon or secure the strips with small metal turkey lacers or wooden toothpicks.
• Wrap the exposed bones tightly with a small piece of aluminium foil. This will keep the leg bone from charring and will give it a more appetizing presentation.Place the chicken lollipops on the rack of the preheated grill over indirect heat, making sure the lollipops are standing on their ends. Cover with the lid and cook lollipops maintaining a temperature of about 250 degrees F, until they reach an internal temperature of about 175 to 180 degrees F using a instant-read thermometer; about 1 hour 45 minutes.
• Meanwhile, prepare the sauce. Whisk all of the ingredients together and bring to a boil in a small saucepan over medium-high heat. Once the sauce comes to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let the sauce cool, until needed.
• When the internal temperature of the meat is between 175 and 180 degrees F, brush the lollipops with the classic barbecue sauce. Close the lid and continue to cook until the internal temperature is about 185 degrees F, basting with barbecue sauce occasionally; about 15 more minutes.
• Remove the lollipops and transfer to a serving platter. Allow them to rest for at least 10 minutes before serving.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

BACON WRAPPED CHICKEN LOLLIPOPS

Steps:

• Preheat the smoker. Preheat your grill or smoker for indirect cooking at 225 degrees F.
• Make the chicken lollipops. Prepare your drumsticks by using a sharp knife to cut off the end of the drumstick leg, just under the bone joint. Press the meat down, away from the end of the exposed bone so the bone forms a handle for the lollipop.
• Wrap the chicken lollipops in bacon. Season the chicken meat on all sides with the sweet rub. Wrap each drumstick in a piece of bacon and either tuck the ends of the bacon or secure with a toothpick. Wrap the exposed bones tightly with a strip of aluminum foil.
• Smoke the bacon wrapped chicken lollipops. Place the chicken lollipops on the smoker, close the lid, and cook until they reach an internal temperature (not touching the bone with the thermometer) of 135 degrees F. At this point, increase the heat in your grill to 375 degrees F to crisp the bacon.
• Add the sauce and finish cooking. Close the lid and continue cooking until the internal temperature reaches 175 degrees F. Brush the lollipops on all sides of the meat with BBQ sauce. Close the lid and continue cooking until you reach an internal temperature of 185 degrees F.
• Rest and serve. Remove the lollipops to a serving platter or cutting board and allow to rest for 10 minutes before removing the foil from the bones and serving.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

BACON LOLLIPOPS

Steps:

• Soak about 28 bamboo skewers in cold water for 20 minutes.
• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and line it with parchment paper.
• Combine the sugar, maple syrup and cayenne in a medium bowl; stir in the water.
• Cut the bacon strips across in half. One at a time, dunk the pieces of bacon in the sugar mixture, wipe off the excess with your fingers, and place the pieces flat on the baking sheet. When the bacon has formed one layer on the pan, thread a skewer through each slice, keeping the slices flat and leaving some of the skewer sticking out at the bottom as a handle.
• Top the skewered bacon with a second piece of parchment paper and place an empty baking sheet on top. This keeps the bacon weighted down so it stays nice and flat. (The sheet pan goes directly over the parchment-topped bacon.) Bake until the bacon is cooked through and dark brown around the edges, about 35 minutes. Transfer to a wire rack set over a baking pan to cool.
• Once cooled, you can store the bacon lollipops for 1 to 2 days in the refrigerator; place them flat on a baking sheet lined with parchment paper and wrap tightly in plastic wrap.

BACON WRAPPED CHICKEN LOLLIPOPS

Steps:

• Preheat oven to 375°F. Use a sharp kitchen knife to cut the skin around the end of the drumstick. Place the knife directly across the bone and snap down to snap through the bone and take off the knob on the end.
• Pull the skin and meat down toward the large end of the drumstick and stand it on its end.
• Mix together the smoked paprika, pepper, garlic powder, and seasoned salt.
• Rub a few pinches of the seasoning over the skin and meat of the drumstick to season.
• Wrap 1-2 pieces of bacon around the seasoned chicken leg, using enough bacon to coat the exposed top and sides of the chicken, but no need to wrap the bottom of the "lollipop."
• Place prepared drumsticks on a foil-lined baking sheet and bake for 30 minutes. Check internal temperature of drumstick to make sure it has reached 165°F - if it has not, cook for a few minutes longer until desired internal temp is reached.
• Use a pastry brush to baste each drumstick with a generous amount of barbecue sauce. Return drumsticks to the oven and broil for 2-3 minutes, rotating the pan, until the bacon has crisped.
• Best served hot.