I keep seeing chicken cooked Lollypop style and I thought it was time to give it a shot. A chicken lollipop is a chicken drumstick that has been Frenched; the meat is cut at the skinny end and pulled down to the other end to form a lollipop. Once cut properly, you can cook them to your liking (grilling or baking, and serving them in your choice of sauce). I think the hardest part was cutting thru the tendons. Then, at the bottom of the drumstick, you cut the little bone on the bottom that allows them to stand up. I made an Asian type Marinade and bagged them for 8 hours. This recipe is for 5 large Drumsticks so double or triple the recipe if you have more.
GROCERIES:
5 Large Chicken Drumsticks
MARINADE:
1/2 Cup Water
1/4 Cup plus 2 Tbsp. Soy Sauce
1/4 Cup plus 2 Tbsp. Rice Vinegar
5 Tbsp. Honey
4 Tbsp. Extra Virgin Olive Oil
EXAMPLE OF A SAUCE:
1/4 cup ketchup
1/4 cup brown sugar
2 1/2 Tbsp.Sriracha
1 1/2 Tbsp honey
1 1/2 Tbsp water
1 Tbsp soy sauce
RECIPE:
The best thing to do is watch a youtube video on how to Lollypop your Drumstick. That is what I did, a couple of times.
After you have the Drums lollypopped, sit them in a freezer bag filled with the marinade and refrigerate for 8 hours and no longer than 12.
Cover the tops of the chicken with aluminum foil. Place the chicken on a grill over medium heat, or in my case, in a cast iron wok. Cook for about 20 minutes, turning occasionally. If the chicken begins to char, move it to the indirect heat zone, as needed.
So, by the time I had the chicken in the oven, I decided to not go by the sauce recipe above. I took a teaspoon or two of the following sauces. It made a nice sauce.....with a kick from the Horseradish and Sriracha.
I used Orange Sauce, Horseradish, Sriracha, Sweet Chili Sauce, Soy, Orange Marmalade, Honey and Brown Mustard. But go with the recipe sauce recipe which will be just as good and a little easier and cheaper if you don't have the sauces I used.
While the chiocken is cooking, combine the sauce ingredients in a pot and heat. I took the chicken out of the oven at 20 minutes and turned them and replaced the foil. After the chicken has reached an internal temperature of 165F degrees, dunk each leg in the sauce. Return to the oven for 2-3 minutes. Dunk again, and cook a few more minutes. Then, dunk one more time, and cook for 2-3 more minutes.
Sprinkle with sesame seeds and some Chives. If you have green onions on hand, that would be better. Enjoy!!
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