The perfect party appetizer, these meaty chicken lollipops come off the grill tender and juicy, full of smoky, southwestern flavour. The final touch – a pineapple glaze – creates the perfect balance of sweet and smoke.
1h 15 min
INGREDIENTS 8 SERVINGS
- 1 tablespoon (15 milliliters) olive oil
- 1 1/2 teaspoons (7 milliliters) finely chopped fresh garlic
- 1 1/2 teaspoons (7 milliliters) fresh grated ginger
- 2 cups (500 milliliters) pineapple juice
- 3/4 cup (175 milliliters) honey
- 3 tablespoons (45 milliliters) cider vinegar
- 2 tablespoons (30 milliliters) light soy sauce
- 2 tablespoons (30 milliliters) Smoky Ranchero Seasoning
- 1 tablespoon (15 milliliters) chopped fresh parsley
- 16 chicken drumsticks (about 2 1/2 pounds/1.25kg)
- 1 Heat olive oil in large saucepan on medium heat. Add garlic and ginger; cook and stir 2 to 3 minutes. Stir in pineapple juice, honey, cider vinegar, soy sauce and Seasoning. Bring to boil. Reduce heat and simmer 20 to 25 minutes or until liquid is reduced by half and thickened. Set aside; allow to cool completely.
- 2 Meanwhile, place drumsticks on cutting board. With a small sharp knife, cut around the narrow, bony end of each drumstick, cutting through the skin, meat and tendons to the bone. Holding the bony end of the drumstick, press meat down towards the thick, meaty end to form a “lollipop”.
- 3 Place prepared drumstick lollipops in 2 large resealable plastic bags. Add about 1/4 of the cooled glaze to each bag. (Reserve remaining glaze for basting.) Refrigerate at least 4 hours or overnight for more flavor. Remove chicken from marinade. Discard any remaining marinade.
- 4 Preheat grill to 325°F (160°C). Place chicken on grill and close lid. Grill 20 minutes over medium heat, turning occasionally. Open lid and grill 20 to 25 minutes longer or until chicken is cooked through (internal temperature reaches 165°/74°C), brushing frequently with remaining glaze.
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