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Bovril BBQ Chicken Lollipops
Makes: 6 portions Cooking: Braai / Grill
Preparation Time: 2 – 5 hours 30 minutes Cooking Time: 25 minutes
Ingredients
Marinade
| 30 | ml | Bovril (2 Tbsp) |
| 30 | ml | BBQ Sauce (2 Tbsp) |
| 30 | ml | Olive Oil (2 Tbsp) |
| 5 | ml | Mustard (1 tsp) |
| 15 | ml | Smoked Paprika (1 Tbsp) |
| 15 | ml | BBQ Spice (1 Tbsp) |
| 15 | ml | Dried Parsley (1 Tbsp) |
| 15 | ml | Finely Chopped Garlic (1 Tbsp) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black Pepper (1 tsp) |
Lollipops
| 12 | Chicken drumsticks |
Glaze
| 15 | ml | Bovril (1 Tbsp) |
| 30 | ml | BBQ sauce (2 Tbsp) |
| 15 | ml | Yellow mustard (1 Tbsp) |
| 30 | ml | Olive oil (2 Tbsp) |
| 15 | ml | Parley (finely chopped) (1 Tbsp) |
Method
- Where most of the meat ends, separate the tendons. In a circular motion, cut around the bone without cutting through it.
- With a paring knife, push the meat toward the knuckle end of the bone. Then cut the tendons and skin off.
- Hold the knuckle and pull the meat down toward the base of the drumstick. There is a small bone that you can feel with your fingers. Wiggle it around until it pops out.
- Mix the marinade ingredients in a bowl.
- Rub into the skin of each drumstick.
- Mix the ingredients of the glaze sauce.
- Have your braai fire at medium heat.
- Braai the chicken drumsticks until cooked, about 15 – 20 minutes, turning as needed to crisp the skin.
- Start to glaze after 18 minutes.
- Remove from the fire and serve on a platter.
