Jerk chicken lollipops
Spice up your BBQ with Dan Cooper's Jerk Chicken Lollipops. Drumsticks marinated in a homemade jerk sauce, grilled to perfection - a fun, flavourful twist on traditional barbecue chicken.
Ingredients
12 chicken drumsticks
MARINADE
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
Method
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 BARBECUE
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.
