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.

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