Friday, July 20, 2012

Chicken Lollipops

If you know me, then you know I love finding new recipes. I am a terrible sleeper and I often watch cooking shows late at night. One night there happened to be a barbecue competition on. I thought Nate might have some interest in some of the grilling recipes so I set it to record. One of the contestants was this crazy lady from Canada who calls herself Diva Q. She made these chicken lollipops and Nate was really intrigued by the idea and so we had to make some for ourselves. I hate barbecue sauce, so we did some with barbecue sauce for Nate and a few without for me. They do take a little bit of prep work, but they made for a really fun dinner.

for the meat-
2 lbs. chicken drummettes (we used drumsticks instead of wings)
1/8 cup barbecue rub
1/8 cup chipotle rub

for the glaze-
1/2 cup sriracha hot sauce
1/2 cup sweet barbecue sauce

With a paring knife, cut around the thin tip of each chicken drummette. Separate the skin and tendons attached to the narrow end of the drummette and push the meat down toward the thick end. You now have a “lollipop.” Repeat procedure for the rest of the drummettes.
Generously sprinkle the drummettes with the barbecue rub and chipotle rub .
Wrap a small amount of tin foil around the exposed bone so it doesn't burn.
Grill the chicken over medium-high heat for approximately 30 minutes, rotating often. Baste with glaze during the last 5 minutes of cooking. Internal temperature of chicken should reach a minimum of 165 degrees. Enjoy!

These are the ones we did without barbecue sauce.

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