Meat on a stick: a dish with its own built-in utensil. These chicken lollipops are sure to be a hit at your next cookout, particularly with the kids. One look and your friends and family will think you are the next television food star!
YIELD: 12 CHICKEN LOLLIPOPS • COOK TIME: 75 MINUTES
INJECTION
1½ cups (355 ml) chicken broth
1½ tsp (7 g) Accent (MSG)
2 tsp (5 g) dehydrated butter powder
SMOKIN HOGGZ DRY RUB
½ cup (95 g) granulated sugar
½ cup (110 g) brown sugar
¼ cup (35 g) ancho chile powder
¼ cup (72 g) kosher salt 2 tbsp (15 g) paprika
1 tbsp (6 g) ground black pepper
2 tsp (5 g) garlic powder
2 tsp (5 g) onion powder
1 tsp white pepper
½ tsp allspice
CHICKEN
2–3 chunks sugar maple or applewood
12 chicken drumsticks, skin on
SAUCE
1½ cups (355 ml) Sweet Baby Ray’s Honey Chipotle BBQ sauce
¼ cup (60 ml) honey
½ cup (120 ml) white grape juice
To make the injection, combine the chicken broth, Accent and butter powder, making sure the Accent dissolves completely. Store refrigerated until ready to use.
To make the rub, mix all the rub ingredients together and store in an airtight container.
To make the chicken, prepare your smoker or grill for hot and fast cooking, 300 to 350°F (149 to 177°C). Add 2 to 3 chunks of sugar maple or applewood about 10 minutes before putting the chicken on.
With a paring knife, cut the tendons at the narrow end of each drummette. Scrape the meat down as far as possible without removing the meat completely, to form a round lollipop shape. With a pair of pliers, remove all the ligaments and smaller bones and discard. Make sure all the meat is down to one end of the bone and be sure the skin is covering all the meat; trim excess skin if necessary.
With a meat injector, inject about 1 to 2 tablespoons (15 to 30 ml) of injection and mix all throughout each piece of meat.
Season the drums with Smokin’ Hoggz Dry Rub and place the chicken in your smoker or grill. Cook using direct heat for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
To make the sauce, in a medium saucepan, heat the barbecue sauce, honey and grape juice.
Remove the chicken drums from your smoker. Using tongs or gloved hands, submerge each drum into the warm sauce. Shake off any excess sauce and place the drums back on the smoker or grill, directly on the grate. Cook until the sauce is caramelized, about 15 minutes.
Remove the chicken drums from your smoker. Let them rest for 10 minutes and serve.