Meat Church’s Cowboy Chicken Lollipops

Just made this for the family, they loved it. Recipe below.

Slice the skin completely around the leg. Place the leg upright and push the meat down to form a ball at the base. Using kitchen shears trim away any tendons or excess pieces of skin. Remove the skin from the joint of the chicken.

Pro tip – For crispier skin, place the legs on a wire rack\pan uncovered in the refrigerator overnight to dry the skin out.

Prepare your grill
Prepare your grill at a temperature of 350. It's ok to go with an even higher cooking temperature if you like to reduce your cook time. In this video we used a Traeger Timberline with Meat Church pellets. Mesquite, oak, hickory and pecan would also be great choices.

Prepare your grill
Season the chicken legs on all sides. Season underneath and I also love to pull the skin back and season the meat underneath the skin. Allow the seasoning to adhere for 15 minutes or up to an hour.

Place the chicken on the chicken leg rack. If you do not have a rack you can simply place the legs directly on the grill grate. Lean 2 legs together with the joints touching to help keep them upright during the cook.

Cook the chicken until they reach 170 internal temperature. The safe minimum internal temperature for cooked chicken is 165 but I prefer to take my dark meat a little higher. Remove the chicken from the smoker.

Dunk the chicken leg in your favorite bbq sauce or glaze.

Return the legs to the smoker for 5 – 10 minutes to set and tack up the sauce.

Remove the chicken from the smoker. Allow to cool and enjoy!