Greek Chicken Lollipops

• 8–10 chicken drumsticks
• 5–6 garlic cloves, minced
• 1 shallot, diced
• 1 tablespoon Dijon mustard
• 1 cup extra virgin olive oil
• ½ tablespoon dried rosemary
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• Salt & pepper, to taste
• Juice of 1 lemon
• Lemon wedges
• Fresh rosemary sprigs
• Tzatziki sauce (for dipping)

• Royal Oak® Charcoal & Hickory Pellets
• Smoker or oven
• Sharp knife
• Instant-read thermometer
• Aluminum foil (optional, for bone wrapping)

1. Prep the chicken

Using a sharp knife, cut around the top of each drumstick near the bone. With paper towels, push down and remove the excess skin and meat to form a clean “lollipop” shape.

2. Build the marinade

In a deep dish, combine the minced garlic, diced shallot, Dijon mustard, olive oil, dried rosemary, dill, oregano, onion powder, salt, pepper, and fresh lemon juice. Mix until well combined.

3. Coat the chicken

Add the chicken lollipops to the marinade and toss until each piece is fully coated.

4. Layer in flavor

Tuck lemon wedges and fresh rosemary sprigs between the chicken pieces to infuse additional aroma and depth.

5. Marinate

Cover and refrigerate for at least 4–6 hours to allow the flavors to fully penetrate the meat.

6. Prep for cooking

Remove the chicken from the marinade and pat dry with paper towels. Optionally, wrap the exposed bones with aluminum foil for a clean presentation.

7. Season

Lightly season each drumstick with salt and pepper, or your favorite all-purpose seasoning, to build a better crust.

8. Cook the chicken

Place the chicken lollipops in a smoker or oven set to 325°F (163°C). Cook until the internal temperature reaches 180°F (82°C), ensuring tender meat with a slightly crispy exterior.

9. Rest & serve

Let the chicken rest for 5 minutes before serving. Pair with tzatziki sauce and enjoy