BBQ CHICKEN LOLLIPOPS
Have you ever had BBQ Chicken Lollipops? They're the juiciest, tastiest chicken you'll ever try. The best part? They don't take long to make!
Provided by Nick @ SmokedMeatSunday.com
Categories Chicken
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 19 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 314 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN LOLLIPOPS
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
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
BBQ CHICKEN LOLLIPOP RECIPE
Grilled Chicken Lollipops with homemade sauce and rub. Details on how to French the drum sticks.
Provided by Steven Hudy
Categories Main Course
Time 2h5m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 584 kcal, Carbohydrate 75 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 7150 mg, Fiber 4 g, Sugar 61 g, UnsaturatedFat 10 g, ServingSize 1 serving
BARBECUE GARLIC CHICKEN "LOLLIPOPS"
These tasty little treats are sweet and savory and look like little lollipops, so the kids will eat them up like candy. These are absolutely fabulous!
Provided by Krystal-Belle
Categories Chicken
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 625.2, Fat 32.6, SaturatedFat 8.8, Cholesterol 295.6, Sodium 698.9, Carbohydrate 6.4, Fiber 0.7, Sugar 1.8, Protein 71.4
SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS
Seasoned, smoked, and slicked with a simple maple whiskey glaze, these chicken lollipops are epic for any summer celebration.
Provided by Derek Wolf
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
- To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
- Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
- Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
- Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
- To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
- Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
- Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
- Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.
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GRILLED CHICKEN LOLLIPOPS WITH SPICY BBQ GLAZE - VINDULGE
From vindulge.com
5/5 (1)Total Time 1 hrCategory Appetizer, EntreeCalories 120 per serving
- Make a cut around the end of the chicken drumstick in a full circle around the bone. It’s important to cut all the way down and get through cartilage.
- Prepare grill for Two-Zone cooking using lump charcoal. Target 375 degrees over the direct heat.
BUDDY'S BBQ CHICKEN LOLLIPOPS | JAMIE OLIVER RECIPES
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- Finely grate in the zest of ½ a lemon, squeeze in half the juice, then add the squeezed half for extra flavour.
- Cover the bowl and put aside.Now, very carefully push 3 skewers horizontally into each chicken breast (if the skewers are too long, cut them in half).
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