BBQ Chicken Lollipops




Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Barbecue Chicken Lollipops. Sweet & smoky with a secret ingredient to set it over the top!
Full recipe: https://www.atbbq.com/thesauce/barbecue-chicken-lollipops/

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21 replies
  1. Salty Crow
    Salty Crow says:

    Imagine doing this with turkey legs. Pull those splintery bones out, brine, season up the legs and you'd be set. This channel & Chef Tom are giving me all kinda ideas. Looking forward to spring/summer. Got a foot of snow on the ground now.☹

    Reply
  2. Greg Soucie
    Greg Soucie says:

    Next summer (hopefully), I'm making a ton of these for backyard party food. Really dig the pineapple juice addition to the sauce. I'm going to try that next time I sauce my whole spatchcocked chicken. Awesome work as usual man. All the best from your neighbor to the north.

    Reply
  3. Guy Fawkes
    Guy Fawkes says:

    Please never let white chicken get to 165. That's known as "disgusting, stringy and dry". Stop it at 150 and let it carry to 155. I promise you, you'll be fine. If you're doing sous vide try out 140, followed by a quick sear. Just make sure to leave the breast in the bag for an hour at least, don't just bring it up to temp (approx. 30min for chicken breast).

    Reply

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