Chicken Lolipops

Chicken Lolipops

Chicken lollipops can be a faff to prep but they are worth it and they look the part especially if you’re entertaining and maybe doing these as an afternoon appetiser. And they are delicious too.

Ingredients for overnight Brine

  • 1 Litre of water
  • 100gm salt
  • 75gm sugar
  • 2 or 3 cloves of garlic smashed to release flavour
  • I large red onion
  • 1 large lemon
  • 1 sprig rosemary
  • 1 sprig thyme

Ingredients for Chicken

  • Pack of nice large fresh chicken drumsticks (smaller if appetisers)
  • 1 cup of your fav bbq sauce, I make my own and will cover that in another post
  • your fav bbq rub, again I often make my own


Place all of the brine ingredients in a deep saucepan and bring to the boil, simmer for 5 minutes and allow to cool completely,

Whilst cooling you can prepare the chicken. Firstly you can slice a small amount off the bottom of each leg to help it stand up later. Sometimes IO domino need to do this with larger legs. Then with a sharp knife Cut around the main leg  bone just above the meat removing the pin bone and as many tendons as you can. Also cleanup the top knuckle if you can this is all about presentation.  Place the chicken in the brine in the fridge over night to soak, I use a deep bowl with a lid.

Before cook time remove the chicken from the brine and leave uncovered in the fridge for an hour.

Set up your bbq to cook indirect at about 130c, Rub your chicken with the bbq rub and place on the grill. I have a special jig to hold them off the grill but only worth buying if you do them often or are an obsessive  like me 😁.  They should cook in around 35-45 minutes and of course test with your instant read thermometer, they should be at least 74c to be perfectly cooked but can comfortably take 78c because they are so moist.

Now the best part.  Did each leg into a cup of bbq sauce and pop back on the grill for a few minutes to set and you will have a super show stopper of an afternoon showing off to your friends.


Temperature checking is your friend with this meal so keep your instant read thermometer close. I use a thermapen but loads of great ones out there.

Serve on a bed of lettuce or a nice board and enjoy.

I cook to temperature every single cook and not time. Every oven is slightly different and especially BBQ ovens. It’s a fabulous habit to Get into and produces perfect meats and fish every time.

If you cooked this or any of my recipes then please do let me know.