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Chicken Lollipops

Prep Time

20 Minutes

Cook Time

1 Hours




These meat lollipops are crispy, saucy, and juicy. Swap boring breasts for drumsticks and impress your BBQ guests this weekend.


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Units of Measurement:


  • 18 Medium chicken drumsticks

  • Traeger Pork & Poultry Rub

  • 1 Stick butter

  • Traeger 'Que BBQ Sauce

  • Louisiana Brand Hot Sauce (optional)


  • 1

    To turn regular chicken legs into lollipops, you'll need a sharp knife and a pair of kitchen shears. Start by making a cut all of the way around the leg just below the knuckle, cutting through the skins and tendons using either a sharp knife or a pair of kitchen shears. Push the meat down to the large end and pull/cut the remaining skin and cartilage off the knuckle. You might want to also remove the tiny bone right against the leg. Remove this bone with your fingers or the shears, and trim away the tendons sticking out the top.


    • 18 Medium chicken drumsticks

  • 2

    Season the chicken with Traeger Pork & Poultry Rub. Wrap the bones of the drumsticks with a small piece of aluminum foil to keep them from turning too black. Let the chicken sit for an hour in the fridge to allow the flavor to permeate.


    • As Needed Traeger Pork & Poultry Rub

  • 3

    When ready to cook, set Traeger temperature to 180 °F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 4

    Place the chicken lollipops on the grill grate and let them smoke for 30 minutes.

    Grill180 ˚F

  • 5

    After you remove the chicken, increase the grill temperature to 350 °F and let it preheat with the lid closed for 15 minutes. Place the stick of butter in a baking pan or aluminum pan and put it on the grill to allow the butter to melt while the grill is coming to temperature. (The butter doesn't need to cover the chicken. It just keeps the drumstick moist and, of course, gives it a little added buttery finish.)

    Grill350 ˚F


    • 1 Stick butter

  • 6

    Arrange the lollipops in the pan with the bones sticking up straight. Let the chicken cook for about 40 minutes, or until the internal temperature registers 165 °F on an instant-read thermometer.

    Grill350 ˚F

    Probe165 ˚F

  • 7

    Meanwhile, warm up the Traeger BBQ Sauce in a small saucepan on the stove over low heat. If you want it to have that Louisiana kick, add in a few squirts of the hot sauce, to your taste. Once it starts to thin, turn down the heat to just keep it warm. If the sauce needs to be thinned, pour in a little bit of the butter used in the pan until it reaches a thickness that is thick enough to adhere to the drumsticks but not gluey.


    • As Needed Traeger 'Que BBQ Sauce

    • To Taste Louisiana Brand Hot Sauce (optional)

  • 8

    Dip the lollipops into the BBQ sauce so that they are completely covered. You can also brush the BBQ sauce on the bones if you want a uniform look and sheen on the lollipops.
  • 9

    Increase the Traeger temperature to 450 °F. Place the chicken directly on the grill grate and cook until the internal temperature registers 175 °F, about 10 more minutes. Keep an eye on the lollipops to make sure that the glaze doesn't burn. You're looking for that perfect caramelization of the BBQ sauce on the outside, with a crisp skin to give a little texture. Enjoy! *Cook times will vary depending on set and ambient temperatures. Access this, and over a thousand other Traeger recipes on the Traeger App

    Grill450 ˚F

    Probe175 ˚F

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