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Sparkling Ice

Lemonade Brined BBQ Chicken Lollipops

Cook Time 35 Minutes plus overnight brine

Servings 5

  • 2 (12 ounce) bottles Sparkling Ice Lemonade
  • Kosher salt, for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil, we’re using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.

 

French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.

 

Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.

 

Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.

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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.
Sparkling Ice

Beyond Meat Burger

Cook Time 35 Minutes plus overnight brine

Servings 5

  • 2 (12 ounce) bottles Sparkling Ice Lemonade
  • Kosher salt, for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil, we’re using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.

 

French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.

 

Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.

 

Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.

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Beyond Meat Burger

Beyond Meat Burger with Hidden Valley Ranch Roasted Red Pepper Sauce

Author Mark & Fey
Keyword Beyond Meat, Plemt-Based, Walmart
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 large red peppers
  • 1 large shallot
  • I Can't Believe Its Not Butter Spray
  • 2 tablespoons Hidden Valley Ranch seasoning
  • 4 Beyond Meat Burger Patties
  • 4 burger buns
  • Romaine or bibb lettuce for serving

Instructions

  • Make the Ranch Roasted Red Pepper Sauce by roasting the red peppers and shallots over high, direct heat until charred. Move the peppers to a paper bag to sweat and then remove the blackened skin and seed to pepper. In a blender, combine the peppers, shallot, a few sprays of I Can’t Believe Its Not Butter, and Hidden Valley Ranch seasoning. Puree until smooth.
  • Heat a grill or flat top to medium-high heat. Spray the Beyond Meat Burger Patties with I Can’t Believe Its Not Butter spray. Cook the burgers on high until browned, about 4 minutes per side. Turn off the grill and toast the burger buns.
  • Build the burgers by topping the bottom of each bun with lettuce, a Beyond Meat burger, the Ranch Red Pepper Sauce and the top bun.