Well trying to find a few items to smoke for my November 11th Smoking Poultry Class I decided to give these Chicken Lollipops a shot.
Here is the Mojo Marinade I used:
2 C OJ
1 C Lime Juice
1 C Lemon Juice
1 C Olive Oil
1/4 C Splenda Brown Sugar
2 tsp Chipolte Powder
4 Garlic Cloves
2 T Smokey Paprika
1 T Cumin
1 T Coriander Seed
1 T Red Pepper Flake
1 Bunch of Cilantro (Chopped)
1 Bunch of Mint (Chopped)
Place all ingredients into a blender and puree for 30 secs.
Refrigerate well prepping the legs.
I took and pulled all the skin off each leg. Using a paper towel to grip the skin help in speeding up the process.
Place Marinade into a 2 1/2 gallon Zip Lock and add skinless legs. I marinaded 12 hours.
after marinading I took the legs out and saved the marinade.
Once that is done I took the 24 Chicken Legs and cut the meat around the bone on the thin end.
Then I pulled all the meat towards the meaty part of the leg and wrapped each leg with bacon. starting at the bottom and working toward the exposed bone when finished. Try to get at least three wrap with each slice of bacon.
I then placed them in the smoker at 250 with some pecan. I am figuring about 45-60 minutes.
Thinking about making a bbq dipping sauce.
Legs in Brine
Legs all lollipoped up and wrapped with bacon
In the smoker ready for the heat ans smoke. Can't wait to taste them
Here is the Mojo Marinade I used:
2 C OJ
1 C Lime Juice
1 C Lemon Juice
1 C Olive Oil
1/4 C Splenda Brown Sugar
2 tsp Chipolte Powder
4 Garlic Cloves
2 T Smokey Paprika
1 T Cumin
1 T Coriander Seed
1 T Red Pepper Flake
1 Bunch of Cilantro (Chopped)
1 Bunch of Mint (Chopped)
Place all ingredients into a blender and puree for 30 secs.
Refrigerate well prepping the legs.
I took and pulled all the skin off each leg. Using a paper towel to grip the skin help in speeding up the process.
Place Marinade into a 2 1/2 gallon Zip Lock and add skinless legs. I marinaded 12 hours.
after marinading I took the legs out and saved the marinade.
Once that is done I took the 24 Chicken Legs and cut the meat around the bone on the thin end.
Then I pulled all the meat towards the meaty part of the leg and wrapped each leg with bacon. starting at the bottom and working toward the exposed bone when finished. Try to get at least three wrap with each slice of bacon.
I then placed them in the smoker at 250 with some pecan. I am figuring about 45-60 minutes.
Thinking about making a bbq dipping sauce.
Legs in Brine
Legs all lollipoped up and wrapped with bacon
In the smoker ready for the heat ans smoke. Can't wait to taste them
