Chicken Lollipops with Sweet Chilli Sauce – The McLemore Boys

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Chicken Lollipops with Sweet Chilli Sauce

Ingredients

2 cups sweet chili sauce
¼ cup extra-virgin olive oil
¼ cup teriyaki sauce
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
16 large chicken legs

Directions

In a large bowl, stir together the sweet chili sauce, olive oil, teriyaki, lemon juice, salt, and pepper until evenly combined.
Cut the skin and tendon of each chicken leg just above the knuckle and remove the skin and tendon to expose the bone, using a paper towel for better grip.
Place the legs in a 1-gallon zip-lock bag and pour in three-quarters of the sweet chili marinade. Seal the bag, removing any air pockets, and put it in a pan in case the bag leaks. Refrigerate for at least 2 hours, or overnight for best flavor.
Set a grill/smoker to 350°F.
Grill the chicken legs over direct heat for 30 minutes, or until the internal temperature reaches 160°F, rotating them every 10 minutes.
Remove and place in aluminum pan. Pour the remaining sweet chili marinade over the chicken.
Place the chicken legs directly on the bottom grill grates and cook for 15 minutes more, or until the internal temp reaches 180°F.

Pro Tip

Be sure to remove all the extra junk from the chicken leg above the knuckle and below the meaty part of the leg. This is what creates the lollipop effect and helps make the leg more tender when you eat it. It will literally fall off the bone when cooked to 180°F. Plus, it looks super cool!