One of the world’s favorite finger foods, chicken lollipops can be prepared in so many ways. They can be fried, grilled or baked. The marinade can be anything from kid-friendly Southern-style buttermilk-based mixes to the more exotic blend of aromatic spices.
This recipe uses a marinade with the very popular honey-mustard combination but spiked with the heat of sambal and given more kick with the addition of garlic and lemon juice.
It is recommended that the chicken marinate at least overnight in the fridge to really give the meat time to soak up all the flavors.
- 24 chicken lollipops (see notes after the recipe)
- ¼ c. of plain yellow mustard (again, see notes after the recipe)
- ¼ c. of honey
- 1 tbsp. of sambal oelek or your preferred chili sauce
- 1 tsp. of minced garlic
- salt, to taste
- juice of one lemon
- Rinse the chicken lollipops and pat dry with a kitchen towel. Set aside.
- In a bowl, mix together the rest of the ingredients. Taste and make the necessary adjustments to suit you before adding the chicken.
- Add the chicken to the marinade. Mix well. Transfer to a covered container, snap on the lid and keep in the fridge overnight. Twenty-four hours should yield even tastier chicken lollipops.
- Fry, grill or bake the chicken lollipops. If frying, make sure to cook in batches to keep the cooking time very short.
- Serving suggestion: Drizzle mustard, honey and chili sauce on a plate, arrange the chicken lollipops, sprinkle with parsley and serve.
If you want to prepare the chicken yourself, there are various video tutorials on the web. Just Google.
The cooking time is 10 minutes, if grilled or baked at 400F; varies if fried in batches depending on the size of the frying pan.