Grilled Garlic and Rosemary Chicken Lollipops
Servings
4people
Servings
4people
Ingredients
  • 1/4cup extra-virgin olive oil
  • 3 garlic clovespeeled and crushed
  • 1Tbsp chopped fresh rosemary
  • 1Tbsp lemon juice
  • 1/4tsp sea salt
  • 10 chicken drumsticks
Instructions
Marinade
  1. In small bowl, whisk olive oil, garlic, rosemary, lemon juice, and sea salt together and set aside.
Chicken
  1. With sharp knife, carefully cut chicken drumsticks all the way around the leg bone at the small end of the drumstick (about halfway) where the meat meets the bone. Peel up and remove skin and tendons from the top end of the leg bone, leaving it clean. Push meat down toward the large end of the drumstick to make a lollipop shape. To make the chicken lollipop stand up for presentation, if needed, trim the bottom end off the chicken drumstick to flatten off the bottom so that it can stand up without falling over.
  2. In glass container with lid or a sealable bag, place marinade and chicken drumsticks. Make sure drumsticks are completely coated before closing and storing in fridge. Refrigerate for 6 to 8 hours or, even better, overnight.
  3. On well-heated barbecue at medium heat, place chicken lollipops on grill, standing up with meat side down (bone side up), while pushing meat down to the bottom with tongs. After 10 to 12 minutes, check chicken and turn on its side for 5 to 6 minutes. Continue turning and cooking chicken on each side every 5 to 6 minutes to ensure drumsticks are completely cooked through, finishing them off standing upright again. Ensure chicken drumsticks reach an internal temperature of 170 F and juices run clear. Remove from grill and serve!
Recipe Notes

Per serving: 246 calories; 25 g protein; 15 g total fat (3 g sat. fat); 1 g total carbohydrates; 168 mg sodium