Raspberry BBQ Chicken Lollipops
If you’re looking for a unique, elegant twist on classic barbecue fare, try this fun technique next time you fire up the grill! These chicken “lollipops” are deboned drumsticks that are so succulent and tender when basted with a tangy raspberry BBQ sauce. Serve them with a creamy, crunchy coleslaw for a lovely composed dish. A new item, our Chicken Drumstick Lollipops, makes this recipe even easier!
For sauce and chicken lollipops:
- 2 Pkgs Bell & Evans Chicken drumsticks or 1 pkg of NEW Chicken Drumstick Lollipops
- 1 tsp Olive oil, plus more for brushing grill
- 3 cloves Garlic, minced
- 1 1/2 cups Raspberries
- 1/4 cup Ketchup
- 3 TB Brown sugar
- 1 TB Balsamic vinegar
- 2 tsp Molasses
- 1/2 Lemon, juiced
For Cole Slaw
- 4 cups Shredded cabbage
- 1 medium Carrot, shredded
- 1 small Honeycrisp apple, cored, and cut thinly sliced
- 1/4 cup Raisins
- 1/4 cup Sliced almonds
- 3 TB Mayonnaise
- 1 tsp Apple cider vinegar
- 1 tsp Celery seed
- 1 tsp Salt
- 1/4 tsp Black pepper
- To prepare the drumstick lollipops, cut the drumstick in a circular motion, perpendicular to the bone, about 2 1/2-inches above the hock. Cut through all meat and tendons, peeling the meat down towards the hock/knuckle. Use a paper towel if needed to grasp the trimmings and cut with poultry shears or kitchen scissors to remove from the drumstick. Repeat with remaining drumsticks.
- Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with sauce and turning occasionally, until golden-brown, or until internal temperature reaches 165°F, about 30 minutes. Allow to rest for 10 minutes.
- Serve chicken with coleslaw.
- Tip: When preparing the chicken lollipops, the chicken skin will remain on, but there will be a small portion of skin that comes off towards the base of the drumstick from where the hock/knuckle is cut.
- PRO TIP: If you can't find our new item, Drumstick Lollipops, watch our Video on how to turn Chicken Drumsticks into Chicken Drumstick Lollipops!
- Heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Stir in raspberries, ketchup, brown sugar, vinegar, molasses and lemon juice. Cook, stirring occasionally, until sauce reduces and thickens, about 10-15 minutes.
- Carefully transfer to a blender and puree until smooth, about 1 minute. Strain sauce through a fine mesh strainer to remove seeds. Let cool at room temperature for at least 30 minutes.
- Toss cabbage, carrot, apple, raisins, almonds, mayonnaise, vinegar, celery seed, salt and pepper in a large bowl until coated.
- Cover with plastic wrap and refrigerate until ready to serve.