The BEST Smoked Lollipop Chicken
This is a must try recipe. The chicken lollipop is a “frenched” chicken leg. The meat is cut loose from the small end and pushed down creating a “lollipop” look.
Smoked Lollipop Chicken
The chicken lollipop is a "frenched" chicken leg. A must try recipe.
Ingredients
- 2 LBS Chicken Drumstick
- 1 Stick Butter Unsalted
Rub
- ½ tbsp Salt
- ½ tbsp Pepper
- ½ tbsp Garlic Powder
- 3 tbsp Adam's Rib Rub You can use your favourite BBQ rub
Glaze
- 2 ounces Apple Juice You can also use apple cider vinegar
- 1 Cup Barbecue Sauce Sweet Baby Ray's You can use your favourite barbecue sauce
Instructions
- To turn regular chicken legs into lollipops you'll need a sharp knife. Make a cut completely around the lower part of the leg just below the knuckle cutting through the skin and tendons. Push the meat down to the large end and pull the remaining skin and cartilage off the knuckle. There's a tiny bone right against the leg that needs to be removed. Remove this bone with your fingers & trim away the tendons sticking out the top. To season the lollipos dust them with salt, pepper, garlic powder and your favourite BBQ rub. That rub combination will give it a good flavour and color.
- Let the chicken sit for 30 minutes at room temperature while the smoker is coming up to temperature, it will create a sweat like texture on the outside.
- I am using a pellet smoker for this recipe. Set your smoker at 300°, and place a ½ size aluminum pan. Place 1 stick of butter and let it melt.
- Once the smoker is up to temp and the butter is melted, place the lollipops in the pan with the bones sticking up straight. Close the lid and let it cook for 1.5 hours. After 1.5 hours the internal temperature should be in the 160°-165° range. Dark meat is done at 175 and that's just enough time to glaze the lollipops.
- Time to make your glaze. Mix in your BBQ sauce & apple juice (or apple cider vinegar), dip your entire lollipop in the glaze then return it to the pan for another 30 minutes. It will allow the glaze to set. The final internal temp should be 175° before you pull the chicken off the smoker. TIP: warm up the glaze (warm NOT hot)
- Now it's time to enjoy. This recipe was very tasty.
Video
Notes
You can do this recipe in the oven as well. Follow the same recipe, except set your oven at 400 degrees, and keep an eye on the chicken internal temp as it will cook faster than the smoker.
