Smoky BBQ Chicken Lollipops with Pineapple Glaze

Raw materials

Brush the glaze on in the last 10 minutes so the sugars caramelise without burning.

Chicken Lollipop (Raw)

10 pcs · 1 pack · 15% off

₹175₹205

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Method

Simmer the glaze for 5 minutes first so it clings instead of running off.

1. 01
   Get set

   Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 200 °C.

2. 02
   Rub

   Pat the lollipops dry and toss with the rub and oil.

3. 03
   First roast

   Lay on a rack over a tray. Roast for 25 minutes.

4. 04
   Make the glaze

   Simmer the glaze ingredients in a small pan for 5 minutes until thick.

5. 05
   Glaze and finish

   Brush the lollipops with the glaze. Roast for 10 minutes more, brush again, and roast for a final 5 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.

6. 06
   Char the pineapple

   Cook the pineapple rings in a dry hot pan for 2 minutes per side. Serve alongside.

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