Banana Smores and Popsicle Chicken

Popsicle Chicken


This works with legs, thighs or our favorite, wing drumettes.

  1. French the small end of the chicken and then push the meat up toward the larger end.
  2. Remove skin if desired and then season the meat with your favorite seasoning, we recommend The Outdoor Chef Southwestern Style Pork and Poultry Blend. 
  3. Wrap with bacon and secure bacon with toothpick
  4. Place on cookie sheet
  5. Cook at 350 degrees till internal temp is 165 degrees, about 20 minutes for wings, 40+ for legs and thighs,  turning once halfway through cooking.
  6. Remove, brush with your favorite sauce and enjoy!!


You can use a Jalapeno Cooker to set the chicken in or use a leg/wing rack to hang the pieces of chicken. 


For the coconut-caramel sauce:  ? cup light brown sugar, 1 cup unsweetened coconut milk

1. Make the coconut-caramel sauce (can be done the day before. Combine the brown sugar and coconut milk in a heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Briskly simmer the mixture until thick, dark brown, and very flavorful, about 5 minutes, whisking often. Remove the pan from the heat and let the mixture cool to room temperature. Place the sauce in a deep bowl. It can be prepared up to a day ahead and refrigerated, covered. Let the coconut-caramel sauce come to room temperature before using.

3.  Make a circle from foil to support the bananas.  Cut out a V shape in each banana, fill with Chocolate Chips or Peanut Butter Chips and top with mini Marshmallows.  Place the banana ?boat? on a cookie sheet in a 350 degree oven, cook till Marshmallows start to melt. Optional:  brush with the coconut-caramel sauce or just enjoy without the sauce.

4. Transfer the bananas to a platter. Spoon the remaining coconut-caramel sauce when peeled.  This is great with Vanilla Ice Cream!


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