Step 1

Combine all ingredients in a sauce pan over medium heat.

Step 2

Simmer for 10 minutes stirring to incorporate.

Step 3

Make a cut around the end of the chicken drumstick in a full circle around the bone. It’s important to cut all the way down and get through cartilage.

Step 4

Using a paper towel pull back on the meat and skin on the end of the bone. Pull hard to remove all the skin so only the bone is exposed. Make sure you have plenty of paper towels on hand.

Step 5

There is likely cartilage that remains from the joint on the meat end of the drumstick, remove that at an angle so it can stand up.

Step 6

Using a boning knife, cut the strings of tendon that are showing from the frenching. And then push the meat down the drumstick and form a rough ball or the lollipop shape.

Step 7

The last step is to pull the skin back down and cover the lollipop.

Step 8

Prepare grill for Two-Zone cooking using lump charcoal. Target 375 degrees over the direct heat.

Step 9

Apply olive oil to the chicken and then liberally season them with the poultry rub.

Step 10

Place the chicken over the direct heat with the meat side down and bone facing up. Grill over the direct heat until the internal temperature reaches 150 – 155 degrees F.

Step 11

At this point, dunk the chicken into the glaze and move to indirect heat. Continue grilling on indirect heat until the internal temperature of the chicken lollipops reaches 170 degrees F.

Step 12

Remove from the grill and glaze one more time. Let rest for 10 minutes and serve.