Add some excitement to your next BBQ with these unique Smoky Mango-Habanero Chicken Lollipops. Juicy chicken drumsticks are transformed into lollipop shapes, perfectly seasoned and paired with a homemade Mango-Habanero sauce that's both sweet and fiery. The sweet smokiness from the grill and explosive flavor from the sauce ensure these lollipops will be the star of any gathering.
Ingredients:
- Chicken drumsticks
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Paprika
- Yellow onion, chopped
- Garlic cloves, minced (5)
- Mango, chopped
- Apple cider vinegar (3/4 cup)
- Mango nectar (1 cup)
- Habanero peppers
- Lime juice (from 1 lime)
- Brown sugar (4 tablespoons)
- Salt (2 teaspoons, adjust to taste)
- Apple or peach wood chips (for smoking)
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Prep Time: 1 hour (including chicken trimming)
Cook Time: 2 hours approximately
Total Time: 3 hours + overnight seasoning (optional)
Equipment: Weber Kettle grill, smoker box, kitchen shears, sauté pan, blender
Servings: Varies depending on number of drumsticks
Instructions:
1. Start by preparing your chicken lollipops. Pat the drumsticks dry, then make a cut around the bottom where the meat meets the bone and work your way around to separate the lower portion. Pop the meat over the end of the bone, clean up the leg bones for presentation by removing any excess tissue, and scrape clean with a knife.
2. Stand the chicken legs up and trim the base so they can sit upright. Use kitchen shears to trim any tendons as needed.
3. Coat the chicken lightly with olive oil to help the seasoning adhere and provide a beautiful color while smoking.
4. Season the chicken with a mix of salt, black pepper, garlic powder, and paprika. Let the seasoned chicken sit overnight in the fridge to act as a dry brine, if possible.
5. To make the Mango-Habanero Hot Sauce, preheat your grill to around 400 degrees Fahrenheit and roast the habanero peppers until they have a nice color, about a couple minutes per side.
6. Sauté the onions in a pan over medium heat until caramelized, then add the minced garlic until fragrant. Stir in the chopped mango, cooking briefly.
7. Deglaze the pan with apple cider vinegar and mango nectar, adding the roasted habaneros, lime juice, brown sugar, and salt. Simmer on low for about 30 minutes or until reduced by half.
8. Allow the mixture to cool, then blend until smooth. Strain if desired for a thinner consistency.
9. Preheat your Weber Kettle with indirect heat at 275 degrees Fahrenheit. Use a quarter of a chimney starter of lit coal over unlit coal. Scatter apple or peach wood chips for smoke flavor and use a heat deflector for even cooking.
10. Smoke the chicken lollipops until an internal temperature of 165 degrees Fahrenheit is reached, typically about 1.5 to 2 hours.
11. Serve the chicken lollipops with the Mango-Habanero sauce on the side for dipping.
Cooking Tips:
- If you don't have a heat deflector, bank the coals to one side of the grill and place the chicken on the opposite side for indirect cooking.
- Regularly monitor the temperature at grid level where the chicken will be smoked to maintain even cooking.
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This mouthwatering recipe is brought to you by the BBQGuys from their YouTube channel. For more delicious BBQ recipes and tips, visit https://www.youtube.com/@BBQGuys.
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