Mango Habanero Chicken Lollipops: Wow Your Guests Now

Ingredients for Mango Habanero Chicken Lollipops

Chicken Leg Essentials

• 10-12 chicken legs
• 2 tsp garlic powder
• 2 tsp paprika
• Olive oil (just a drizzle)
• 2 tbsp salt
• 2 tsp black pepper

Mango Habanero Hot Sauce Ingredients

• 8 habanero peppers, stems removed
• 1 small yellow onion, chopped
• 5 garlic cloves, minced
• 1 mango, chopped
• 3/4 cup apple cider vinegar
• 1 cup mango nectar
• Juice of 1 lime
• 4 tbsp brown sugar
• 2 tsp salt

Basting Basics

• ½ stick unsalted butter, melted

Dunking Sauce for Mango Habanero Chicken

• 1 stick unsalted butter, cubed
• 1 cup mango habanero hot sauce

Gear You’ll Need

• Weber Kettle Grill (or similar)
• BBQ cutlery
• Grilling gloves
• Heat blockers (optional)
• Pans
• Charcoal
• Chimney starter
• BBQ temperature gauge

Cooking Instructions for Mango Habanero Chicken Lollipops

Prepping Your Mango Habanero Chicken Lollipops

Ready to turn up the heat with these Mango Habanero Chicken Lollipops? Let’s get those legs prepped like a pro straight outta San Antonio.

Step 1: Dry the Chicken

Pat those chicken legs dry with paper towels, fam. Makes ‘em easier to trim and lets the spices stick like glue.

Step 2: Trim the Legs

Grab a sharp blade, slice around the base where meat hits bone—go deep, all the way down. That’s the lollipop hustle starting.

Step 3: Clean the Bone

Peel that skin and tendons back, snip ‘em off with shears. Scrape the bone clean—gotta look fly for the ‘gram.

Step 4: Shape the Meat

Flip ‘em upside down, push the meat to the base. Trim the extras so they stand tall, ready to grill like champs.

Step 5: Season Generously

Line ‘em up in a pan, hit ‘em with olive oil, then rub in salt, pepper, garlic powder, and paprika. Get in every corner—flavor’s the name of the game.

Step 6: Chill for Flavor

Got time? Let ‘em kick it in the fridge overnight. That dry brine’s gonna lock in the bold, trust me.

Whipping Up Mango Habanero Hot Sauce

This sauce? It’s the heart and soul of your Mango Habanero Chicken Lollipops. Let’s make it pop with some street-smart flair.

Step 1: Preheat the Grill

Crank that grill to 400°F. Throw in a smoker box with apple wood chips—smoke’s the secret weapon.

Step 2: Roast the Habaneros

Hit those habaneros with 2 minutes per side over the flames. Caramelized and fierce—set ‘em aside.

Step 3: Sauté Onion and Garlic

Grab a saucepan, heat it on the grill, sauté that onion in olive oil ‘til it’s golden. Toss in garlic—let it sing, yo.

Step 4: Add Mango

Garlic’s popping? Drop in the mango, sauté a minute. Flavors melding like a San Antonio street party.

Step 5: Deglaze and Simmer

Splash in apple cider vinegar to deglaze, then mix in mango nectar, roasted habaneros, lime juice, brown sugar, and salt. Simmer low for 30—let it build.

Step 6: Cool the Sauce

Pull it off, let it chill for a sec.

Step 7: Blend Smooth

Blend it up—smooth as silk. Taste it, hit it with salt if it’s shy.

Step 8: Strain for Texture

Run it through a sieve—velvet vibes only.

Step 9: Bottle and Chill

Bottle that gold and stash it in the fridge ‘til we’re ready to grill.

Smoking Your Mango Habanero Chicken Lollipops on a Weber Kettle Grill

Time to get that Weber Kettle lit, fam! For extra grill game, check our grilling techniques guide.

Step 1: Set Up Charcoal

Layer unlit charcoal down—foundation’s key.

Step 2: Light the Chimney

Fill that chimney starter a quarter up, light it, dump the hot coals over the rest.

Step 3: Add Wood Chunks

Toss 3-4 apple wood chunks on the coals—smoke’s gonna kiss these lollipops right.

Step 4: Indirect Heat Setup

Set it for indirect heat—coals to one side or use a deflector. Drop a temp probe by the action.

Step 5: Preheat and Place

Heat to 275°F. Line up the lollipops on the cool side, bones up like they’re flexing.

Step 6: Smoke and Brush

Smoke ‘em for an hour, then brush with melted butter—keep that juiciness on lock.

Step 7: Warm the Sauce

Smoke 15 more minutes. Meanwhile, warm 1 cup of that mango habanero sauce in a tall cup on the grill.

Step 8: Dip in Sauce

Stir cubed butter into the warm sauce. When the chicken’s at 160°F, dunk each lollipop—full flavor bath.

Step 9: Coat and Return

Coat ‘em good, throw ‘em back on the grill. Pull the sauce cup and slam the lid.

Step 10: Set the Sauce

Crank it to 325°F, cook 10 more minutes—glaze gets sticky and dope.

Step 11: Rest and Serve

Pull at 175°F, rest ‘em 5 minutes, then dig in! Want more heat? Spoon on extra sauce—bring the fuego.

Need BBQ history? Hit up The BBQ Museum for the real deal.

How do you spice up your chicken lollipops? Share your favorite marinades in the comments!

Read more BBQ goodness