chicken lollipops

Grilled Chicken Platter

Smart Chicken boneless skinless chicken breasts

lbs. Smart Chicken drumsticks

paprika

olive oil

red wine vinegar

oregano

Dijon mustard

garlic

salt

black pepper

avocados

cherry tomatoes sliced

corn

lime

cracked black pepper

Salad dressing of choice

You will need a meat thermometer, grilling tongs, and a clean platter to place the cooked meat on. Make sure you have all of your tools out and ready to go.

Time to grill

Remove the prepared chicken breasts and drumsticks from the refrigerator. Allow them to rest for 15-20 minutes at room temperature. ** Important Note: See instructions listed above on how to prepare each cut of chicken. **

Dust all of the meat with paprika and thoroughly rub it into the meat. This will add some additional flavor and color. Set the chicken aside.

Prepare the chicken:

Add a sheet of aluminum foil to the grill.

Heat the gas grill to 450-475 degrees. You’ll want the grill to be super-hot when you place the meat on it. This is one of my tricks to lock in the juices.

Once the grill is ready and the chicken has rested at room temperature, add the drumsticks to the grill FIRST.

They need 30-35 minutes to cook through which is longer than the breast meat. You will also want the internal temp to be 180 degrees. This breaks down the tendons and makes the drumsticks juicy and tender vs. stringy.

After about 5 minutes, carefully turn the drumsticks using grilling tongs. You will turn the drumsticks frequently (every 5 minutes) to prevent burning. Charring is good, burning is bad. Also be sure to close the lid in between turns.

Once the drumsticks have cooked for about 20 minutes, you will add the chicken breasts.

Place the chicken breasts on the hot grill and allow them to cook for 6-7 minutes. After about 6 minutes, reduce the grill heat to 400 degrees and flip the chicken breasts. You will only turn the chicken breasts once, unlike the drumsticks which you will turn about every 5 minutes.

Remove the chicken breasts from the grill once they have an internal temperature of 165 degrees. Cooking time will vary based on the thickness of your chicken breasts. However, they will cook more quickly since we’ve butterflied and pounded them.

Let the chicken breasts rest for 5-10 minutes before slicing.

Once the drumsticks have an internal temp of 180 degrees, and the juices are running clear, remove them from the grill. Let them rest for 5-10 minutes before enjoying.

Prepare the grill:

Boil a pot of water. Add corn to the boiling water and cook for 5 minutes.

Remove corn from the water and set it aside to cool. Once it is cool, carefully remove the kernels.

Slice two avocados and place them in a bowl.

Next, add sliced tomatoes and corn kernels. Toss everything together.

Then, add a squeeze of fresh lime juice and set aside.

Prepare the salad:

Add the avocado tomato salad to the platter.

Next, add the chicken breasts, drumsticks and any juices.

Top everything with a pinch of salt and few turns of cracked black pepper.

Serve with a side of dressing or your favorite BBQ sauce.

Enjoy!

Assemble the platter:

Air Fried Chicken Lollipops a.k.a. Boxing Chicken seasoned with Asian spices, coated with panko, and air fried to golden crispy perfection.

Air Fried Chicken Lollipops

chicken wings

¼ tsp ground pepper

¼ tsp five spice powder

ginger ((30 grams))

garlic ((minced))

flour

egg (+ 2 tbsp water)

panko bread crumbs ((70 grams))

vegetable oil

Cut chicken wings into 3 sections at the joints. Set aside the wingettes and discard the wing tips.

Press the bigger portion of a drumette upright onto a cutting board with one hand. Holding a knife in the other hand, carefully cut the meat and sinews away from the middle bone. Set the knife down and pull meat downwards to form a lollipop at the base. Repeat with the rest of the drumettes.

Place all prepared drumettes and wingettes in a bowl. Add salt, ground pepper, and five spice powder.

Grate ginger over the top. Add garlic and mix well. Let wings marinade for 30 minutes.

Place all-purpose flour with a pinch of salt and pepper, egg mixture, and panko bread crumbs in three separate bowls.

Dredge a drumette with flour, then dip in the egg mixture, and coat with panko bread crumbs. Place on a platter.

Repeat with the rest of the drumettes and wingettes.

Brush or spray vegetable oil on the prepared drumettes and wingettes.

Place air fryer basket in the unit and close the hood. Set air fryer to 390⁰F (200⁰C) for 19 minutes. Press start to begin preheating.

When unit beeps, open the hood and arrange prepared chicken lollipops and wings in a single layer in the air fryer basket. Close hood to let chicken lollipops and wings cook.

When cooking is complete, remove chicken lollipops and wingettes to a plate. Serve immediately with sweet chili sauce.

Frenched chicken drumsticks that are grilled and then finished with a barbecue sauce, honey, and Sriracha glaze. Chicken Lollipops make for a perfect appetizer.

Grilled Chicken Lollipop Recipe

chicken drumsticks ((skin on))

extra virgin olive oil

poultry rub

Kansas City BBQ Sauce

Sriracha ((or your favorite hot sauce))

honey

Combine Ingredients

Combine all ingredients in a sauce pan over medium heat.

Simmer

Simmer for 10 minutes stirring to incorporate.

Glaze

Cut Around Bone

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.

Remove Skin

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.

Remove Joint Cartilage At Angle

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.

Make Lollipop Shape

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.

Pull Skin Back Down

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

Prepare Chicken Lollipops

Prepare Grill

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

Season Chicken

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

Grill Direct

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.

Glaze and Move to Indirect

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.

Finish

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

Grilling

Top 3 chicken lollipops recipes from across the web

The most viewed chicken lollipops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Grilled Chicken Platter

Air Fried Chicken Lollipops

Grilled Chicken Lollipop Recipe

Top 3 chicken lollipops recipes from across the web

The most viewed chicken lollipops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Chicken Platter

Air Fried Chicken Lollipops

Grilled Chicken Lollipop Recipe

The most viewed chicken lollipops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine