Book a Big Green Egg Demo or get a quote - 07446 960303

Chicken Lollipops

Name: Chicken Lollipops
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Ingredients: 14 chicken drumsticks; ¼ cup dark brown sugar; 1 tbsp Maldon Salt; 2 tsp cracked black pepper; 2 tsp smoked paprika (use the spicy one if you want to pep up your lollipops a little); 2 tsp garlic powder; 2 tsp onion powder; ½ tsp mustard powder; ½ tsp cayenne pepper; 3 tbsp olive oil; 2 cloves garlic (minced); 1 cup ketchup; ¼ cup water; ¼ cup apple cider vinegar; ¼ cup brown sugar; 2 tsp paprika; 1 tsp smoked paprika; 1 tsp chilli powder; 1 tsp cayenne pepper

No ratings yet

A sticky ball of the tastiest chicken with its own handle attached, what could be nicer?

Choose whether you want them child friendy or spiced up a little for some lovely warmth.

Even better these lollipops come with their own cavemen handle ideal for summer finger food. They're beautifully moist too and a real show stopper with your guests.

Pin Recipe

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings: 14 lollipops

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

14 chicken drumsticks

For the rub

¼ cup dark brown sugar
1 tbsp Maldon Salt
2 tsp cracked black pepper
2 tsp smoked paprika use the spicy one if you want to pep up your lollipops a little
2 tsp garlic powder
2 tsp onion powder
½ tsp mustard powder
½ tsp cayenne pepper

For the BBQ Sauce

3 tbsp olive oil
2 cloves garlic minced
1 cup ketchup
¼ cup water
¼ cup apple cider vinegar
¼ cup brown sugar
2 tsp paprika
1 tsp smoked paprika
1 tsp chilli powder
1 tsp cayenne pepper

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

To make the rub

Take all of the ingredients and mix together in a bowl, there's no need to use a blender.
Use spicy paprika if you want a real zing, probably best avoided with most kids.

To make the BBQ Sauce

Pour the oil into a saucepan and place on your Big Green Egg at 160°C. Cook direct for now.
Add the garlic and fry down for 2-3 minutes.
Add all the other ingredients and let simmer for 15-20 minutes until the sauce has thickened.

To make the lollipops

With a sharp knife, cut around the top of each drumstick below the knuckle. You should then be able to push the chicken down the bone and using your thumb, lever off the knee joint.
In a bowl, lightly drizzle your drumsticks with oil and then sprinkle over a coating of the rub. Make sure you cover the meaty part all over.
Setup your EGG for an indirect cook, using the ConvEGGtor and a stainless steel grid.
If you have one, use a chicken drumstick rack, otherwise just lay the drumsticks on the grid.
Cook for about 45 minutes at 160°C.
Now baste the chicken with the BBQ sauce. We only do this now as it contains sugar that would burn if added sooner. Cook for a further 15 minutes.
The chicken is done when it reaches 74°C but I will often take it a little bit further to the high 80's sometimes.

Book a Big Green Egg Demo or get a quote - 07446 960303

Join The Club