Molasses Candied Bacon Wrapped Chicken Lollipops
Molasses candied bacon wrapped chicken lollipops: frenched drumsticks wrapped in thick-cut bacon, smoked at 275°F, and glazed in layers with a molasses butter sauce.
Equipment
- Pellet Grill or Smoker
- Sharp boning knife
- Small Saucepan
- Basting Brush
- Instant-read meat thermometer
Ingredients
Chicken
- 8 chicken drumsticks frenched into lollipops
- 8 slices thick-cut bacon
- 1 tablespoon avocado oil
- 2 tablespoons BBQ seasoning
- fresh parsley chopped, optional garnish
Molasses Butter Glaze
- 1/4 cup molasses
- 3 tablespoons honey
- 2 tablespoons unsalted butter melted
- 2 tablespoons BBQ sauce your favorite
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
Instructions
- French each drumstick: cut around the bone 1½ to 2 inches below the meat, scrape the skin and tendons down to a clean bone handle, trim, and pat dry.
- Coat each drumstick lightly with avocado oil and season all sides with BBQ rub. Wrap one slice of thick-cut bacon around each, overlapping toward the meaty end, and secure with a toothpick if needed.
- Preheat the pellet grill to 275°F. Smoke the lollipops with space between them for about 45 to 60 minutes, until the internal temperature reaches about 150°F.
- While the chicken smokes, warm the molasses, honey, melted butter, BBQ sauce, Dijon, apple cider vinegar, Worcestershire, garlic powder, and cayenne over low heat until smooth.
- Once the chicken hits about 150°F, brush the glaze over each lollipop. Continue glazing every 10 minutes until the internal temperature reaches 175 to 185°F.
- For extra crisp bacon, finish over direct heat 1 to 2 minutes, watching closely so the molasses does not burn. Garnish with fresh parsley and serve immediately.
Video
Notes
Grill Master Tip: Don't rush the bacon, and wait to glaze until the chicken hits about 150°F so the molasses sugars don't burn. Brush thin coats every 10 minutes to build a lacquered finish, and cook to texture: chicken is safe at 165°F, but pull these around 180°F so the dark meat gets tender. Store leftovers airtight up to 4 days, reheat at 325°F, and avoid microwaving to keep the bacon's texture.
Nutrition
Calories: 387kcalCarbohydrates: 20gProtein: 18gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 101mgSodium: 398mgPotassium: 448mgFiber: 1gSugar: 16gVitamin A: 271IUVitamin C: 1mgCalcium: 73mgIron: 3mg
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