Tamarind flavored things have always been my favorite. Whether it’s in food or snacks, there’s so much flavor going on and I love it.
I was just thinking about how to prepare my chicken lollipops and because I’m obsessed with Sweet, Spicy, and Tangy Vietnamese Tamarind fried chicken and love Mexican Tamarindo Candy, I thought it would be a great idea to mash up the tamarind flavors and BBQ tamarind chicken lollipops!
These barbecued chicken lollipops turned out great! I love the addicting sweet, spicy and tangy flavors of the chicken and the spicy and sour kick at the end from the Tajin seasoning. These chicken lollipop reminds me of the Mexican Tamarindo Apples, but with juicy meaty chicken instead of apples!
Ingredients:
4 pounds chicken lollipops,
Favorite Mexican Rub or Seasoning
Tamarind Glaze
Tajin
Chopped cilantro, for garnish
Tamarind Glaze Ingredients:
¼ cup unsalted butter
1/3 cup palm sugar or brown sugar, more or less to taste
1/4 cup tamarind liquid, tamarind pulp mixed with 3/4 cup of boiling water
1/4 cup fish sauce
1/4 cup water
1 tablespoon Sriracha Sauce
4 garlic cloves, minced
1 shallot, chopped
Steps:
Prepare Chicken – Cut around the bone with kitchen shears, clean up the bone, and pull the meat down towards the base of the bone to create a chicken “lollipop.” Lightly season chicken lollipops with Mexican rub or seasoning and refrigerate for a few hours.
BBQ Chicken Lollipops – Set the Pellet Grill to 375 degrees. BBQ the seasoned Chicken Lollipops for 45 minutes or until the internal temperature reaches 170 degrees.
Make Tamarind Glaze – In a small saucepan, cook down shallots and garlic in melted butter over medium heat in a small saucepan for a few minutes until softened. Add palm sugar, water, Thai chilies, tamarind liquid, and fish sauce in a small saucepan. Stir until the sugar is dissolved and simmer to reduce the sauce down to a glaze. Adjust seasoning to taste and pour it into an 8 ounce cup and set it aside.
Finish Chicken Lollipops – Remove the foil from the chicken drumstick bone. Dip each chicken lollipop into the tamarind glaze and season with Tajin. Plate and serve hot.
Tips:
- Because you’re going to dip it in the flavor-packed tamarind glaze, just lightly season the wings before barbecuing.
- Tamarind glaze works great on any bone-in chicken.
- You can sear the chicken before glazing for more color.
No Limit Cooking 
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