Everyone loves Lollipops! How about chicken lollipops? Today I decided to try my hand at making these fancy looking drumsticks. Essentially, lollipop drumsticks is just a regular drumstick with the meat pushed down toward the fat end and exposing the bone. Thus giving it the “lollipop” characteristic. The best part is it’s pretty easy to do, you just need a sharp paring knife. You then cut around the skinny end of the drumstick right before the….lets call it a nub. Once you cut the skin, meat and tendons away from the nub you can push everything down toward the fat end. You should also cut off the excess skin and bone pieces from the nub to make things easier. If you plan on keeping the skin on, make sure you wash and thoroughly dry the drumsticks first so that you’ll get a nice crispy skin.
Once my drumsticks were ready, I lightly brushed them in olive oil and coated them in a store bought Jamaican Jerk rub.
I then preheated my grill for around 350F-400F. I like to use a nice drumstick rack, that way it cuts down on the flipping and I find it makes the chicken more moist. If you don’t have one, you’ll have to flip on each side approx 8 minutes each side. The drumsticks are going to cook for pretty close to 30 minutes and when the internal temperature reaches 180F they’re done. You’re going to want to let them sit for a few minutes to cool down because they’ll be hot! If you used that rub they’re going to be hot all night anyway! Hope you enjoy.