Smoked Chicken Lollipops on the Solo Stove Grill

Searching for an eye-catching appetizer or main course addition that will please the whole crowd? These Smoked Chicken Lollipops are that perfect summer recipe you’ve been looking for! Chef Leo Morales shows us how to get tons of smokey flavor with the Solo Stove Grill and how to get the create a delicious Asian-inspired glazed coating!

What You’ll Need

  • 5 or 6 Chicken Legs
  • 1/2 Cup of Hoisin Sauce
  • 1/2 Cup of local Honey
  • 1/4 Cup of Dark Soy Sauce
  • 1/4 Cup of Oyster Sauce


Chunk cherry wood placed over a bed of coals creates great smoke flavor.
  • Prepare the coals in the Grill for indirect cooking (two zones) by having your coals on only one half.  Once the coals are beginning to ash over, add cherry wood chunks on top of the coals.
  • Find the part of the drumstick where the meat ends and the bone begins. Cut all around until you separate the skin and tendons away from the top (aka the lollipop).
  • Holding the skinnier part of the leg and pulling while holding the top to get all of the meat pulled down.
  • Trim the end of each drumstick so that they’re able to stand up without any help. Then clean any remaining skin and meat off of the bone. Continue this process until all of the drumsticks are completed.
  • Lightly salt under the skin of the drumsticks and let sit.
  • In a medium mixing bowl, combine the Hoisin Sauce, Honey, Dark Soy Sauce, and Oyster Sauce.
  • Brush the chicken with the sauce and place each on the indirect part of the Grill and line up in a semi circle across from the coals.
  • Leave the lid on for 10-12 minutes with the vent closed to build up smoke.
  • Re-glaze the Lollipops by dipping and rolling in the sauce. Do this a total of 3 times in between 10-12 minute cooking sessions. Once you’ve reached an internal temperature of 165° the Chicken Lollipops can be removed from the Grill. Enjoy!