Chicken Lollipops

Chicken Lollipops

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.

Cooking surfaces

Plate setter icon

BBQ Temperature



  • 14 Chicken drumsticks

For the rub

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

For the BBQ Sauce

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon cayenne



To make the rub

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

This will keep for about a month in an airtight container.

To make the BBQ Sauce

  1. Pour the oil into a saucepan and place on your Big Green Egg at 180°C. Cook direct for now.
  2. Add the garlic and fry down for 2-3 minutes.
  3. Add all the other ingredients and let simmer for 15-20 minutes until the sauce has thickened.

You can freeze any left over sauce as long as you didn’t use the basting brush in the sauce and then onto the chicken. I use a separate bowl for the sauce I want to use for basting.

To make the lollipops

  1. 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.
  2. 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.
  3. Setup your EGG for an indirect cook, using the plate setter and a stainless steel grid.
  4. If you have one, use a chicken drumstick rack, otherwise just lay the drumsticks on the grid.
  5. Cook for about 45 minutes at 160°C.
  6. 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.
  7. 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.



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