Barefoot Kitchen Grilled Chicken Lollipops with Apple Habanero BBQ Sauce (Grilled Method)

Prep Time: 20 mins

Cook Time: 45-60 mins

Cooking Method : Grill

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Ingredients

1 Bottle of Barefoot Kitchen Apple Habanero BBQ Sauce
10 Chicken Drumsticks (bone-in, skin-on)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoke paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin

Cooking Directions

Preheat grill: Heat grill to medium heat (about 350F). If you're using a charcoal grill, set up for two-zone cooking: one side hot for searing and the other side cooler for indirect cooking.
Prepare Drumsticks by using a sharp knife, cut around the meat at bottom of drumstick (near knobby end).
Push meat down toward the thick end of the drumstick, exposing the bone. This makes it easier to hold like a lollipop when serving.
In small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and ground cumin.
Rub the seasoning mixture all over the drumsticks, making sure to coat the meat and the exposed bone.
Place chicken lollipops on grill, on cooler side, to cook them indirectly for about 25-30 minutes. This ensures chicken cooks through without burning.
Flip chicken occasionally to ensure it cooks evenly.
After chicken has cooked through, move it over to the hotter side of grill and sear for 5-7 minutes, turning frequently, until the skin is crispy and golden brown. (Keep eye on chicken while searing to avoid burning. It's best to sear it just until the skin is crispy but not charred.
During last few minutes of grilling, brush with Barefoot Kitchen Apple Habanero BBQ Sauce generously all over chicken. Allow it to caramelize a bit on the chicken as it grills.
Flip chicken and brush the other side with sauce.
You want sauce to get nice and sticky without burning, so glaze it towards the end of the cooking process.
Once chicken is nicely glazed and crispy, remove it from grill and serve hot.
Garnish with fresh cilantro or green onions (optional)

Serving Suggestions: You can serve with a side of corn on the cob, grilled vegetables, sweet potato fries, or a cool cucumber salad to balance out the heat