Smoky BBQ Chicken Lollipops | Juicy BBQ Party Favorite

Using a sharp knife, cut through the skin and tendons around the bone at the thinner end of each chicken drumstick, then push the meat and skin down toward the thicker end in a firm motion to form a small ball (lollipop shape). Wipe the exposed bone ends clean and, if desired, wrap them in a small piece of aluminum foil to keep them from burning during cooking.

In a small bowl, mix the dry rub spices: smoked paprika, brown sugar, granulated garlic, salt, and ground black pepper. Brush the shaped chicken lollipops lightly with olive oil, then roll them thoroughly in the spice mix to form an even spice crust all over.

Prepare the grill for indirect cooking at a grate temperature of about 150-160 °C. Place the chicken lollipops on the indirect zone of the grill grate, standing them upright on their meaty base. Close the grill lid and cook for about 35-40 minutes until the meat is cooked through and tender.