Prepare chicken lollipops by cutting skin and tendon around knuckle with sharp knife. Use paper towel to grab skin at knuckle end to pull off - leaving bare bone.
Season to taste with your favorite bbq dry rub.
Remove slides from Gravity Series grill. Open charcoal hopper doors. Pour in charcoal if needed and fill hopper. Light. Turn on and set temperature to 350˚F. Throw in a chunk of hickory wood.
Place lollipops in grill and cook for approximately 30 minutes or until internal temperature reaches 140˚F, turning/moving occasionally to cook evenly and crisp skin.
In a small bowl, mix chili sauce and orange marmalade.
Dip lollipops into glaze and cook for 10 more minutes or until internal temperature reaches 165˚F.