Lollipops of delicious sweet, juicy smoky chicken done on the bbq. There are few things more irresistible. If you’re a BBQ addict then these will reward you for the hard work you put in. (recipe below) Covered in my flavour packed rub, then finished with my bbq sauce you better make sure there are enough as there will be fights over any leftovers. These are seriously good. Lollipop BBQ Chicken (serves 4) Ingredients 12 free range drumsticks (3 per person) For the rub: 2 teaspoons flaky sea salt 1 tablespoon cracked black pepper 1 tablespoon dried oregano 1 teaspoon cinnamon 1 tablespoon onion granules 1 tablespoon garlic granules 1 tablespoon chilli powder 1 teaspoon mustard powder (colemans) BBQ sauce 100g soft brown sugar 100g ketchup 4 tablespoons Worcestershire sauce 2 tablespoons hickory sauce (I used Culleys American hickory chilli sauce) 1 tablespoon American mustard The juice of 2 oranges 75ml of Jim Beam (or your bourbon of choice) 100ml apple juice 2 tablespoons balsamic vinegar 1 tablespoon of chilli sauce (I use Sriracha) A pinch of freshly ground pepper & flaky sea salt. Method for making the chicken lollipops; You need to begin by Frenching the drumsticks. You can either ask your butcher to do this or give it a try at home. If you try it at home you’ll need a sharp knife (boning if you have it), some scissors and kitchen paper. Step 1. Take the drumstick and pull the skin from the top of the leg down so it’s covering the drum meat. Step 2. With your sharp knife place the drumstick on a board on its side, hold it firmly then top and tail the drum stick so it has a flat base to stand up and the top of the drumstick is cut off. You’ll need to cut through the bone of the leg at either end so make sure you have a steady hand. Step 3. Stand the drumstick upright, then a third of the way down the leg, just above the drum meat cut all the way round the drumstick. Use the scissors to cut the tough tendons if necessary. Step 4. Push the drumstick meat down and hold it, and with kitchen paper wrapped around skin on the upper part of the drumstick pull it over the top and remove it. You should be left with a plump juicy drumstick with the bone exposed, like a lollipop. Repeat this process for the remaining drumsticks. Once you have all the drumsticks prepared, make the rub. Start by combining all the ingredients in a bowl and mix well. Place the drumsticks in a sealable bag, add the rub, shake well, seal and leave for a few hours to get the flavours penetrating the meat. To prepare the BBQ Sauce place all the ingredients into a saucepan, mix together, bring to the boil, then turn down and simmer for 15 minutes. (set aside in a bowl to cool) To cook the Chicken; preheat your hooded bbq or oven to 180 °C. You want to cook the drumsticks standing up over indirect heat. So if using a bbq don’t place directly over flames, or coals. Always away from direct heat. Cook for 45 mins, checking occasionally as they sometimes fall over ☺ After 45 mins, dunk each one into the bbq sauce, returning to the indirect heat for another 10-15 minutes, basting with the additional bbq sauce every 2-3 minutes. After 15 minutes, baste one final time and set aside to rest for 10 minutes covered before serving with potato salad or a mean coleslaw.
Posted on: Sat, 24 Jan 2015 05:11:57 +0000
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