Lollipop Chicken
For this recipe we wanted to do some chicken legs. We decided to make what is known in the comp world as “lollipop” chicken. It is worth noting that the “lollipop” portion is merely for appearance and does not really add anything to the flavor profile of the chicken itself. The chicken ends up having beautiful visual appeal for judges or your guests. We hope you give this a try; with a little practice it is quite easy!
· 8 Chicken Legs
· 3 Tablespoons of Butter or Margarine
· 1/4 Cup of your favorite BBQ Rub
· 1 Cup of your favorite BBQ Sauce
Prep the chicken by making a cut on the leg bone where the meat ends. You want to remove all of the skin, tendons and cartilage from the incision down. Clean everything off the bone. On the opposite end with a sharp knife cut the chicken so it has a flat end for standing up. Tuck any extra skin in on both ends. Preheat your smoker to 275 Degrees. We used our Z Pellet Grill for this cook. Coat the chicken liberally with rub and place in a loaf pan with butter. Cook uncovered until the chicken reaches 180 degrees and you have achieved your desired color. Preheat your sauce in a small pan. Dip each leg in the sauce, coating just the meat portion. Return to the grill for 10 minutes until the sauce sets up. Remove from grill and enjoy!
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