Barbecue Garlic Chicken Lollipops Recipes

BBQ CHICKEN LOLLIPOPS

Steps:

• Wrap the bone end of each drumstick with foil, and then season the meat with bbq rub.
• Setup your smoker to cook at 365 degrees.
• Place the drumsticks directly on the grill grate and let them cook for ten minutes, and then flip.
• Combine all of the sauce ingredients in a bowl and set aside.
• After 20 minutes spot check the internal temperature of the drumsticks. When the internal temperature hits 165 dip each of the drumsticks in the sauce, and then place them back on the grill grates.
• Continue to cook the chicken drumsticks until the internal temperature hits 175 degrees.

CHICKEN LOLLIPOPS

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!

BARBECUE GARLIC CHICKEN "LOLLIPOPS"

Steps:

• Mix everything except for chicken together in a bowl. Put the mixture into a Ziploc bag and then add the chicken. Marinate for at least 2 hours or more. *You can add crushed and drained pineapple to this mixture to make it extra sweet and exotic.*.
• Put chicken into a baking dish or cookie sheet and bake on 350 degrees for about 45-60 minutes or until thoroughly cooked.

BBQ CHICKEN LOLLIPOP RECIPE

Steps:

• Make the rub: Or use any chicken and rib rub of your choice. Simply mix all the rub ingredients in a mixing bowl. Use a fork to evenly mix the spices. With this recipe there will be rub leftovers which you can save for other delicious cooks like wings or beer butt chicken.
• French your Chicken Drums: I use a knife/scissor approach. Run you knife all the way around the bone, about an inch down from the knuckle. Much like skinning wire for terminations. (Only helpful if you are an electrician I guess). Use scissors if needed to get through some of the tendons. Paper towel can be helpful to grip the skin and cartilage and remove from the knuckle. This can be time consuming, but use it as an excuse to get away from the kids. Last, push the meat all the way down as far as you can trying to make a flat bottom. See pictures below.
• Seasoning: Don't go overboard because the sauce is boss, but don't under season because this is where it gets it's salt. I like to let mine marinade in the fridge for 30 minutes to 2 hours.
• Make the sauce: Doesn't get any easier than this, all the kids in the pool and simmer for 10-15mins. I use a tall skinny pot, this will make sense in a bit.
• Heat the Smoker to 275F. I like to use hickory or mesquite. Place the lollipops on the grill trying your best to stand them up. They do make a rack for this but who has that kind of room to store another gadget. Smoke for 60-90 mins until the internal temp reaches 165F. Use your instant read thermometer. If you do not have one, get one here. During the last 15 mins, you are going to dunk the lollipops in the sauce. This is where that tall skinny pot comes into play. Brushing works as well. Just might have your lid open for a bit longer.
• This is the hardest of all. Let them rest. Put under foil and wait at least ten minutes.

BBQ CHICKEN LOLLIPOPS

Steps:

• In a small mixing bowl, combine the rub seasoning and mix until all blended. Set aside.
• Unpack your drumsticks. Pat them dry with a paper towel.
• For each drumstick, repeat these steps.
• With a sharp knife, cut the knuckle off at the end of each drumstick.
• Pull the skin down to expose the bone. This will be your "handle" to the lollipop
• Sprinkle some of the dry rub on the drumsticks and rub it in. Pressure the seasoning so it sticks to the skin.
• Wrap the drumstick with a bacon slice starting at the exposed (or top) of the meat down. Tuck the end piece back under the bacon wrap or use a tooth pic. If you have a big drumstick you may need 2 bacon slices.
• This step is optional. You can put a piece of aluminum on the exposed bone, so it does not blacken when on the BBQ. If you don't the bone will be black, although it is not burned.
• Prepare your BBQ for indirect heating to heat at 250 degrees F.
• For smoking use mild wood, so it does not overpower the chicken. I like to use hickory or a combination of hickory and apple.
• Put a catch pan to catch all the bacon drips. I put an aluminum pan under the grill but over the "ConvEGGtor".
• Place your chicken lollipop on the grill and cook at 250 degrees for about 60 minutes or until internal temperature reaches 140-145 degrees F.
• Increase BBQ temperature to 375 degrees F. and cook for an additional 45 - 60 minutes. This step is important as it will render more of the bacon, leaving a nice crispy bacon layer.
• Brush all drumsticks with BBQ sauce and cook for the last 30 minutes or until the internal temperature reaches 185 degrees F.
• Let them rest for 10 minutes before serving
• Enjoy!

BARBECUED GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
• If using chicken pieces, proceed directly to step 2.
• Crush the garlic with the salt to a smooth paste.
• Coarsely crush the peppercorns in a motar and pestle or a blender.
• Combine in a flat dish with the coriander, and the lime juice.
• Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
• However, this recipe tastes better if refrigerated over night.
• Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
• If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
• To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
• If using chicken pieces arrange the pieces on a serving platter.
• Garnish with halved cherry tomatoes and curls of spring (green) onions.
• Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
• A side dish of steamed rice goes well with this dish.