BBQ Chicken Leg Lollipop: Bacon Wrapped Appetiser
Select 12 bone‑in chicken drumsticks weighing about 1.8 kg (4 lb) to ensure your bbq chicken leg lollipop remains juicy. Choose pieces with thick meat and intact skin. Avoid drumsticks with bruised skin or those that feel soft to the touch, as these will not crisp correctly on the grill.
You will French the chicken to create a hollow cylinder of meat. Wrap the legs in halal beef bacon and apply a dry rub of brown sugar, paprika, and garlic powder. Grill at 180 °C (350 °F) using indirect heat. Baste the meat every 10 minutes with BBQ sauce to caramelise the glaze. Let the meat rest for 10 minutes to retain juiciness before serving.
BBQ Chicken Leg Lollipop: Bacon Wrapped Appetiser
Recipe cardIngredients
Instructions
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Prepare the chicken
Rinse the chicken drumsticks under cold water and pat them dry. Use a sharp chef knife to slice around the joint between the drumstick and foot so the leg forms a hollow cylinder. Keep the skin attached to ensure the meat remains intact during cooking.
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Apply the dry rub
Combine the brown sugar, paprika, dry mustard, garlic powder, sea salt, black pepper, and cayenne in a small bowl. Rub this mixture into every crevice of the drumsticks. This dry rub creates the signature savoury flavour of the lollipops.
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Wrap in bacon
Wrap each lollipop with two strips of halal beef bacon. Secure the ends with kitchen twine. This prevents the bacon from sliding off while you grill the meat.
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Set up the grill
Preheat your grill to 180 °C (350 °F) using indirect heat. Place coals on one side or use half the burners on a gas grill. This method ensures the chicken cooks through without burning the exterior.
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Grill the lollipops
Brush the bacon‑wrapped lollipops lightly with olive oil. Place them on the grill skin side up and cook for 30 minutes, turning once. Continue until a meat thermometer shows an internal temperature of 74 °C (165 °F).
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Glaze and caramelise
Baste the lollipops with BBQ sauce every 10 minutes during the final 20 minutes of cooking. Watch as the sauce thickens and caramelises onto the bacon. This creates a sticky, sweet-spicy finish.
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Rest and serve
Remove the chicken from the grill once it reaches 74 °C (165 °F). Let the meat rest on a plate covered loosely with foil for 10 minutes. This allows the juices to redistribute so the meat stays tender.
Check the internal temperature frequently with a meat thermometer. If the BBQ sauce begins to blacken before the chicken reaches 74 °C (165 °F), move the lollipops further away from the heat source to prevent the sugars from burning while the centre finishes cooking.
Halal beef bacon
Use turkey bacon or thick-cut pancetta if beef bacon is unavailable. Turkey bacon provides a leaner profile with less salt, while pancetta increases the saltiness and depth of the smoke. Do not skip the wrap if you want the meat to stay moist during the indirect grilling process.
Storing and reheating
Place cooked lollipops in an airtight container and keep them in the refrigerator for up to 3 days. For longer storage, use a freezer-safe bag for up to 3 months. Thaw the meat overnight in the refrigerator to ensure the texture remains consistent before you reheat them.
What to serve with it
Pair these lollipops with coleslaw and warm cornbread for a complete BBQ feast. You can also arrange them on a charcuterie board with pickles, olives, and a yogurt-based dip. Use toothpicks when serving as a party appetizer to keep fingers clean from the sticky glaze.
Nutrition per serving
- Calories
- 380
- Protein
- 24.5 g
- Carbs
- 12.0 g
- Fat
- 26.0 g
- Fiber
- 0.5 g
- Sugar
- 8.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How to turn chicken drumsticks into lollipops?
Slice around the joint between the drumstick and foot with a sharp chef knife. Keep the skin attached on all sides to create a hollow cylinder. This Frenching technique ensures the meat stays intact while you cook the chicken.
What is the difference between chicken leg piece and chicken lollipop?
A chicken leg piece is a standard cut of meat. A chicken lollipop is a drumstick that has been Frenched. The meat is pushed to one end of the bone to create a round shape that resembles a lollipop.
How long do you bake chicken lollipops?
Bake them for 45-55 minutes at 200 °C (400 °F) if using an oven. Place the meat on a rack over a rimmed baking sheet. Baste them with BBQ sauce every 10 minutes during the final 20 minutes of cooking.
