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Jerk chicken lollipops

Chicken lolipops - best served hot!

 Dan Cooper   Summer 2021 Join us on        @thebbqmag

 #Jerk #Chicken




  • Serves 4-6




Jerk chicken lollipops

  • 12 chicken drumsticks


  • 2 tbsp olive oil 
  • 1 tbsp soy sauce
  • 1 whole lime juice
  • 3 whole spring onions
  • 20g piece fresh ginger
  • 1 whole scotch bonnet chilli 
  • 2 cloves garlic
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 tbsp brown sugar
  • 1 tbsp cinnamon powder 
  • 1 tbsp allspice powder
  • 1 tsp nutmeg powder
  • 1 tsp dried thyme




In the kitchen

  1. Take the drumstick by the bone and pull away the skin.
  2. Use a knife to cut through the sinews around the bone about 1 ½ inches up from the thin end.
  3. Now push up the chicken drumstick meat so it look likes like a small lollies. Trim any remaining sinew and scrape any remaining meat residues from the bone with a knife.
  4. Place marinade ingredients in a food processor and whizz until smooth. Try not to touch the marinade with bare hands to avoid getting chilli on your hands. 
  5. Pour the marinade into a bowl with the chicken lollipops. Mix to disperse the marinade throughout the chicken. Marinate for a minimum of 30 minutes, the longer the better.

At the BBQ

  1. Prepare the barbecue for indirect heat – approx. 180-200°C.
  2. Place the marinated chicken lollies directly on the grill. Brush with the remaining marinade. Close the lid and let them grill for about 15 minutes then turn and cook for a further 15 mins. Check for a core temperature 75°C.
  3. Remove from the grill and serve.


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