Gladkokken's "Chicken lollipops" - Perfect on the grill!
I have found this method on the internet and it is widely used in competition grilling in the USA. This is the top of the chicken thigh that is shaped like a ball, seasoned, glazed and grilled until perfectly juicy.
Ingredients
- chicken thighs / finished chicken clubs
- spices rub
- bbq sauce
I thought maybe this was going to be difficult, but this is easy and tastes great! I love when you can use an affordable raw material and turn it into something that both looks inviting and tastes incredibly good. The name fits well because you eat these delicacies like a chicken on a stick. Here I show you how they are made.
I bought chicken thighs with skin from Stange chicken. Cut with a knife in the joint between the lower and upper thighs. Break the thigh and cut over with a sharp knife. Use the knife to cut the meat a bit down on the bone. Make sure you cut over all the tendons and the flesh. Use paper towels and tear off the skin with meat so that the bone over the thigh meat is completely shiny.
Take aluminum foil and cover to the bone. This means that they do not get so dark in color when you grill them. Apply well with rub and place on a tray. I have a separate stand for chicken clubs, but it also works great without.
Here is the link to my BBQ sauce:
My best BBQ sauce - a treat for the barbecue and on the burger!
Here is the link to BBQ rub: The secret behind the best barbecue food - Dry Rub
I use a Trager Timberline wood-fired grill, but it also works with charcoal or gas. If you use gas I would add some wood to get the good smoky taste. Heat the grill to about 125 degrees and put on the chicken. After about 1 hour, I set the heat on the grill to about 170 degrees. Leave the chicken on the grill for about another 45 minutes. Take the chicken out and set the temperature on the grill to 125 degrees. Dip the chicken thighs in BBQ sauce and put back on the grill. Now they are allowed to stand for another 15 minutes so that the bbq sauce has time to settle properly and be grilled a bit.
With a regular grill, it is not so easy to control the temperature. Then it is important to grill these on indirect heat. That is, not directly over the heat. Use a thermostat. When you reach a core temperature of 65 degrees they are almost ready. Take them out and dip them in BBQ sauce / glaze and leave them for another 15 minutes.
Serve on a tray with a little extra BBQ sauce. This tastes so good! Make enough for this is a popular dish on the barbecue table. Good luck!
Here is the link to a homemade rub and BBQ sauce. If you do not want to make your own, you can also buy this ready-made in the store.
