In Memory Of Karen Nicole Smith, 1972 - 2016

Curry Chicken Lollipops On The Grill.

As our adventure on the grill continues, I thought I’d share a very creative way to do chicken lollipops. If you’re not familiar with chicken lollipops, it’s basically the way the drumette of the wing is shaped to give the appearance of our favorite kid candy, lollipops. With that in mind I decided to make a rub to marinate the chicken lollipops in, using ingredients we would normally use on a daily basis on the islands. The slight heat and smokiness from the paprika, combined with fresh herbs and the earthy goodness of good Caribbean curry powder will certainly make this a go-to dish as you spark up your grill and invite friends over.

 You’ll Need…

1 tablespoon curry powder (madras)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon brown sugar
1/2 teaspoon mustard powder
1 tablespoon chopped parsley
1 teaspoon thyme
1 tablespoon soy sauce
2 tablespoon rum
2 cloves garlic crushed
1 teaspoon paprika
1 teaspoon onion powder

Note: Traditionally the drum part of the chicken wings are used to make the lollipop shape, but I used actual chicken drumsticks. More meat and much cheaper than purchasing chicken wings. I used a madras blend curry powder originating from the Caribbean.. just my preference.

The very first thing we need to do is to shape the lollipops (see the video below). Grab the thin end of the drumstick  firmly, then carefully cut through the meat surrounding the bone, using a sawing motion and turning the thing around. Don’t try to force it, let the knife do the work. Once the skin is cut all around, use your knife to scrape down the meat from the bone. You may need to cut through a couple of sinews. Push the meat down to the other end. You should now have what looks like a handle with a ball of chicken meat at one end. * Be sure to look out for the tiny long bone which will be close to the main bone of the drumstick. It can prick you.. try to cut that out. In the pic below you’ll see 4 stages of me doing the lollipop thing. BTW, I removed the skin first.

With all my drumsticks now shaped into chicken lollipops, I washed it with lime juice (you can use lemon juice or vinegar as well) and rinse with cool water. Drain and set aside for marinating.

It’s now time to make the marinade… combine all the ingredients in a small bowl and give it a good whisk.

Pour the marinade over the trimmed and shaped chicken pieces and give it a good mix (get your hands in there). Now cover with plastic wrap and place in the fridge to marinate for at least 1 hour (try not to go beyond 3 hrs). Then bring back to room temperature while your grill heats up.

The next step is pretty straight forward, as you’ll just grill as you normally grill chicken. My grill was about 375 degrees and I pretty much cooked them for about 25-30 minutes. Rotating them every 4-5 minutes and basting with the leftover marinade in the bowl I marinated them in.

As they cook and the heat of the grill intensifies, you’ll start getting that lovely aroma of the marinade… especially the curry powder! Do keep an eye on them so they don’t overcook and dry out. But be sure to get some grill marks on them to really intensify the rich flavors we infused them with.

There’s no need for any BBQ sauce on these or you’ll destroy all the work you did to create that lovely exotic flavor from the curry powder, spices and herbs. However, the tamarind bbq sauce I shared with you a couple weeks back would make for an excellent dipping sauce for these chicken lollipops. Here’s a video on how simple it is to make that lovely tamarind bbq sauce…

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Here’s the complete video from preparation to the completed curry chicken lollipops for you to follow along…

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  1. Pat
    June 23, 2017 / 11:46 pm

    I did this , no curry, in the oven using a homemade BBQ sauce,somewhat like doing wings.
    It was a great hit.
    L will try it with the curry, thanks.
    Keep on doing what you do

  2. BiggSmooth1
    October 13, 2015 / 4:14 pm

    You crushed it my bruh!

  3. Kirk
    July 7, 2014 / 7:10 pm

    Chris I prepared those carry chicken lollipops man for the Fourth of July family enjoy them appreciate you keep doing what you doing

  4. Dyana
    March 24, 2014 / 8:04 am

    Great Idea Chris soon to be married need pointer for the kitchen..Thanks for sharing.

  5. Marbles
    October 26, 2013 / 4:05 pm

    Making this as we speak Chris. 2 questions.
    1) don’t have any alcohol in the house right now, suggest a sub for the Rum

    2) Right now the marinade looking a likkle dry, did you throw anything else in it?

  6. Cecil
    April 13, 2013 / 5:46 pm

    Chris I am 67 years old and I love all kinds of chicken until I tried your Curry Chicken Lollipops. I died and went to heaven or hell it don't matter the Lollipops chicken was the best ever. Great Recipe ever thing I have tried from you has been great.

    Thank You

  7. Heather McB
    March 11, 2013 / 4:41 pm

    This marinade is INCREDIBLE! I used it on chicken skewers that I took to a potluck, then I had to make it again the next night for summer because it was SO good! This is a family favourite now! I have to admit, I added a dash of scotch bonnet hot sauce and a Tbsp of olive oil to the recipe.

  8. February 8, 2013 / 1:49 am

    I usually just deep-fry chicken lollipops. Looks like its about time I tried another cooking method.

  9. February 6, 2013 / 3:22 pm

    I’ve just been scrolling through your site. Other than channa and jerk chicken I haven’t given much thought to Caribbean cuisine. I am intrigued, inspired, hungry. Excitedly deciding which recipe to try tomorrow.

  10. Cheryl
    December 22, 2012 / 1:17 pm

    This looks incredible, and I know my kids will love it! Can't wait for summer to try it out!

  11. verewilliams
    November 1, 2012 / 1:19 pm

    its great what we can do in the caribbben with our style of food

  12. Sara
    September 23, 2012 / 11:59 am

    Hey Chris, thank you so much for sharing your recipes – I'll be making the recipe above and the curry goat recipe over the next week. Cannot wait! My partner and I are off to Barbados for the first time in a few weeks so I really fancy experimenting with Caribbean recipes and see if I can bring some sunshine to the UK, even if it's just with food!

  13. Betsy
    August 28, 2012 / 1:08 pm

    This is a really great recipe!!! Since I don't have rum, I use a little rum extract. Everyone I make it for LOVES it. Thank you for sharing, Chris!
    -Betsy from TX

  14. SHELIA
    July 16, 2012 / 7:25 pm

    Hi.. I am new to your site. I love Carribean food. However, I am now on Weight watchers. Do you ever provide nutritional information for your meals?

  15. Hyacinth Greenidge
    July 16, 2012 / 5:48 am

    Hi Chris this is really different. I can't wait to try this one.

  16. Abbi
    June 29, 2012 / 10:41 am

    This looks amazing Chris. I would have never thought curry on the grill. Will try this one definitely.

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