Sweet Chili Chicken Lollipops Recipe

Name: Sweet Chili Chicken Lollipops Recipe
Cook time: 30 - 60 min
Yield: 6

Por McLemore Boys

Your New Favorite BBQ Appetizer

Looking for a crowd-pleasing appetizer that’s both delicious and visually impressive? These Chicken Lollipops with Sweet Chili Sauce are a must-try for your next backyard barbecue. Juicy, tender chicken drumsticks are shaped into lollipops, marinated in a sweet and savory chili sauce, and then grilled to perfection. The result? Sticky, flavorful, fall-off-the-bone chicken legs that look as good as they taste.

The Grill that Makes it Even Better

The Gravity Series® Digital Charcoal Grill + Smoker is ideal for these Sweet Chili Chicken Lollipops because it combines the ease of digital temperature control with the authentic flavor of charcoal grilling. You can precisely hold the grill at 350°F for consistent, even cooking—critical for getting perfectly tender chicken without burning the sweet chili glaze. Plus, with the ability to switch from indirect to direct heat easily, the Gravity Series lets you baste and finish the chicken lollipops with a final blast of heat, caramelizing the sauce for a sticky, flavorful crust. This grill delivers control, consistency, and charcoal flavor—exactly what this recipe needs.

McLemore Boys

Sweet Chili Chicken Lollipops Recipe

Raciones:

Tiempo de cocción: 30 - 60 min

Nivel:

Método:

A la parrilla

Comida:

Aves de corral

Ingredients

Main
- 1 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 16 large chicken legs (drumsticks)
- 2 tablespoons lemon juice
- 2 cups sweet chili sauce
- 1/2 cup teriyaki sauce

Instructions

01

In a large bowl, combine the sweet chili sauce, olive oil, teriyaki sauce, lemon juice, salt, and pepper. Whisk until fully blended.
02

Using a sharp knife, cut around each chicken leg just above the knuckle to remove skin, tendons, and cartilage, exposing the bone for the classic lollipop look. Use a paper towel for better grip when removing skin.
03

Place the prepared chicken legs in a large zip-lock bag. Pour in three-quarters of the marinade, seal the bag, and refrigerate for at least 2 hours (overnight for maximum flavor).
04

Set your grill or smoker to 350°F, using indirect heat for the first phase of cooking.
05

Remove the chicken from the marinade and place directly on the grill grates. Grill over direct heat, rotating every 10 minutes, for about 30 minutes or until the internal temperature reaches 160°F.
06

Transfer chicken to an aluminum pan and pour the remaining marinade over the legs. Place the chicken back on the grill over direct heat for another 15 minutes, until the internal temperature reaches 180°F for fall-off-the-bone tenderness.
07

Remove from grill, let rest for 5 minutes, and serve hot!