Chicken Lollipops in the Oven or on the Grill
(Makes 2 to 3 servings)
8 chicken drumsticks
2 teaspoons (10 ml) lemon pepper
2 teaspoons (10 ml) ground ginger
2 teaspoons (10 ml) onion powder
2 teaspoons (10 ml) garlic powder
2 teaspoons (10 ml) paprika or smoked paprika
canola oil for oiling grill grates
sweet Thai-style chili sauce
With a sharp chef’s knife, cut across the bone at the large end of the drumsticks to make a flat surface for standing upright on a plate.
Holding the knuckle at the narrow end of the drumsticks, cut through the skin and flesh around the bones where the flesh begins to thicken into the drumstick shape. Snip the loose skin and pull the skin and flesh up over the knuckle and remove. Using scissors, trim any tendons. Use a knife to clean the bare bone area.
Push the remaining flesh down toward the thick ends of the drumsticks to create lollipops. Pull and tidy the skin down over the drumstick, like a sweater. Set aside.
In a bowl, combine the lemon pepper, ground ginger, onion powder, garlic powder, and paprika. Mix well. Pat the dry rub all over the skin of the drumsticks.
In the oven:
Preheat the oven to 350° F (176° C). Cook for 30 minutes.
Remove from the oven and brush the lollipops with chili sauce.
Cook for 10 to 15 minutes more or until the internal temperature is 180° F (82° C) and the lollipops are crispy on the outside.
On the grill:
Wrap the bone ends of the lollipops with aluminum foil to prevent burning.
Preheat the grill on medium-high heat (450-550°F/230-290°C) for 10 minutes with the lid closed. Using a pair of long-handled tongs, oil the grate by wiping it with a piece of folded paper towel dipped lightly in canola oil.
Grill the lollipops for 25-30 minutes, turning several times.
Brush the lollipops with chili sauce. Grill for 10-15 minutes or until the internal temperature reaches 180°F/82°C.
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