Go Back
Homemade Traeger BBQ Smoked Chicken Lollipops recipe photo
Print Recipe Save it for later

Traeger BBQ Smoked Chicken Lollipops

Smoky, crispy chicken lollipops made on a pellet smoker with a simple herb-and-spice marinade.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 4 servings

Ingredients

  • 5 lb chicken drumsticks skin on, bone in (about 12)
  • BBQ rub optional, or use the marinade below
  • 1/4 cup fresh basil chopped
  • 1 1/4 cup olive oil divided
  • 1 tsp garlic salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp red pepper flakes

Instructions

  • Pat the drumsticks dry with paper towels.
  • Using a sharp knife on a cutting board, cut around the bone where the thicker meat begins and trim away skin and meat to expose 2–3 inches of bone to create the "lollipop" shape; trim a small piece from the bottom if needed so each will stand upright.
  • Prepare the marinade by whisking together chopped basil, 1 cup of the olive oil, garlic salt, cracked black pepper, smoked paprika, and red pepper flakes in a mixing bowl.
  • Coat the prepared chicken lollipops thoroughly with the marinade (or rub with BBQ seasoning if using) and refrigerate to marinate for at least 30 minutes or up to overnight.
  • Preheat your pellet smoker (such as a Traeger) to 250°F (121°C).
  • Arrange the marinated lollipops on the smoker rack and smoke at 250°F for about 1.5 hours, or until the internal temperature reaches approximately 160°F.
  • Increase the smoker temperature to 375°F (190°C). Brush or spritz the lollipops with the remaining olive oil to help crisp the skin.
  • Continue cooking at 375°F until the internal temperature reaches 165°F and the skin is crisp and browned to your liking, checking with a meat thermometer.
  • Remove the chicken lollipops from the smoker and let rest for a few minutes before serving.

Equipment

  • pellet smoker or Traeger grill
  • Cutting Board
  • Sharp Knife
  • Mixing Bowl
  • Tongs
  • basting brush or spray bottle
  • Meat Thermometer

Notes

  • Marinate at least 30 minutes or up to overnight for best flavor.
  • Use a meat thermometer to ensure safe internal temperature of 165°F.
  • Spritzing with oil helps crisp the skin when finishing at higher heat.
  • Trim carefully to create the lollipop shape without removing too much meat.
  • Pellet flavor (mesquite, etc.) will influence the smokiness.