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Chicken Bacon Ranch Lollipops
These bacon-wrapped chicken lollipops bring everything you want to the first bite—smoky, savory, salty, juicy, and downright hard to put down. Cooked over hardwood pellets on the Yoder Smokers YS640 Pellet Grill, the chicken stays tender and juicy while the bacon renders down around it, turning crisp at the edges and building layer after layer of rich, smoky flavor. Then comes the move that ties it all together: a generous dip in cool, creamy ranch right before you bite in. That tangy ranch cuts through the richness of the bacon, plays against the smoke, and brings the seasoned chicken into perfect balance. Crispy bacon, juicy chicken, wood-fired character, and a cold hit of ranch—grab the handle and get after it!
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Recipe from @thebkydpalate
Learn more about the YS640S Outlander Series Pellet Grill
INGREDIENTS
LOLLIPOPS:
- 12 pack chicken drumsticks
- 1-1 1/2lb bacon (not thick cut)
- BBQ rub or seasoning of your choice
- Soda for spritzing
- BBQ Pins
COWBOY BUTTER RANCH:
- 1/4 cup butter (melted)
- 2 garlic cloves (minced)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1 teaspoon paprika
- 1 teaspoon chili oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4-1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon chives
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat the smoker to 275°F (I used a Yoder Smokers Outlander 640S).
- French the drumsticks by cutting around the thin part of the bone (about halfway down the drumstick), removing the skin and tendons, and pushing the meat down to form a lollipop shape.
- Wrap each drumstick with bacon, secure with a grill pin, season generously, and place on the smoker for 45 minutes.
- While the chicken cooks, prepare the Cowboy Butter Ranch by combining all of the ingredients.
- After 45 minutes, spritz the lollipops with soda every 10 minutes until the chicken reaches an internal temperature of 175°F (or higher for dark meat).
- Once finished, allow the lollipops to rest for a few minutes, then dip into the ranch and enjoy.
Chicken Bacon Ranch Lollipops
These bacon-wrapped chicken lollipops bring everything you want to the first bite—smoky, savory, salty, juicy, and downright hard to put down. Cooked over hardwood pellets on the Yoder Smokers YS640 Pellet Grill, the chicken stays tender and juicy while the bacon renders down around it, turning crisp at the edges and building layer after layer of rich, smoky flavor. Then comes the move that ties it all together: a generous dip in cool, creamy ranch right before you bite in. That tangy ranch cuts through the richness of the bacon, plays against the smoke, and brings the seasoned chicken into perfect balance. Crispy bacon, juicy chicken, wood-fired character, and a cold hit of ranch—grab the handle and get after it!
—
Recipe from @thebkydpalate
Learn more about the YS640S Outlander Series Pellet Grill
INGREDIENTS
LOLLIPOPS:
- 12 pack chicken drumsticks
- 1-1 1/2lb bacon (not thick cut)
- BBQ rub or seasoning of your choice
- Soda for spritzing
- BBQ Pins
COWBOY BUTTER RANCH:
- 1/4 cup butter (melted)
- 2 garlic cloves (minced)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1 teaspoon paprika
- 1 teaspoon chili oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4-1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon chives
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat the smoker to 275°F (I used a Yoder Smokers Outlander 640S).
- French the drumsticks by cutting around the thin part of the bone (about halfway down the drumstick), removing the skin and tendons, and pushing the meat down to form a lollipop shape.
- Wrap each drumstick with bacon, secure with a grill pin, season generously, and place on the smoker for 45 minutes.
- While the chicken cooks, prepare the Cowboy Butter Ranch by combining all of the ingredients.
- After 45 minutes, spritz the lollipops with soda every 10 minutes until the chicken reaches an internal temperature of 175°F (or higher for dark meat).
- Once finished, allow the lollipops to rest for a few minutes, then dip into the ranch and enjoy.
