BBQ Chicken Lollipops
These tasty appetizers are always a crowd pleaser, regardless of the age. We like to season them so they are a little sweet and a little spicy.
When handling food you want to avoid any forms of contamination throughout the process. Make sure you throughly wash your hands with warm soap and water and be sure to use heat protective gloves when handling cooked food. Meat should be properly thawed in the refrigerator, avoiding cross contamination with other meats. And always make sure you are cooking on clean grill grates.
- Chicken Legs
- Jack Daniels Original BBQ Sauce
- SmokeShow Aioli
We tend to rely on our Big Green Egg for these types of cooks but you can use any type of barbecue or grill you like. You just need to make sure you're using indirect heat. We have a couple of blog posts on indirect heat and smoking on a gas grill that may be of interest.
First you're going to want to make sure your grill grates are clean. Using your favorite wood BBQ scraper - we prefer the Juniper BBQ Scraper - scrape the grates clean of any debris from the previous cook. Next you'll want to get the heat regulated at 275 to 300 and add a few wood chunks (hickory or apple) for flavour. Once the smoker reaches temp, add the wood chunks and set the grates for indirect heat.
Place the chicken legs on the grate and let them do their thing for 35 to 40 minutes. You're looking for an internal temperature of about 165.
Serve it up
Prepare smoker or grill for indirect cooking. Temperature should be between 275-300⁰.
Prepare chicken legs, trimming as per description above. Pat dry.
Season the ribs first with Meat Church The Gospel and then Meat Church Holy VooDoo.
Place the chicken legs on the cooking rack and hold the cooking temp steady @ 275-300⁰.
Cook until internal temperature hits 165⁰.
Remove, coat in BBQ sauce and serve hot.