With lemon-garlic butter, feta & fresh herbs | Serves 4-6 | Prep: 25 min | Cook: 45 min

Greek Bacon-Wrapped Chicken Lollipops

A succulent twist on a classic BBQ favorite. Smoky drumstick lollipops wrapped in crispy bacon, infused with zesty Greek herbs, and finished with a bright lemon-garlic butter glaze. A perfect Mediterranean flight.

INGREDIENTS

Chicken

Lemon-Garlic Butter Glaze

• 12 chicken drumsticks
• 12–18 slices thin-cut bacon
• 3 tbsp extra-virgin olive oil
• Juice & zest of 1 lemon
• 4 minced garlic cloves
• 2 tsp dried Greek oregano
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp Eagle All Purpose Seasoning

• 4 tbsp unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 minced garlic cloves
• 1 tsp dried oregano
• 1 tsp Dijon mustard

Finishing

• ½ cup crumbled feta
• 2 tbsp chopped parsley
• Lemon wedges and olive oil

METHOD

1

2

3

Shape the lollipops

Marinate

Wrap

Cut carefully around the narrow end of each drumstick, through the skin and tendons. Push meat toward the thick end and scrape the exposed bone clean. Cover exposed bones with foil.

Mix olive oil, lemon juice and zest, garlic, oregano, paprika, cumin, salt and pepper. Coat chicken and refrigerate for 30 minutes to 2 hours.

Wrap the meaty end of each drumstick with thin-cut bacon, securing with a toothpick if necessary.

4

5

6

Smoke or roast

Glaze and finish

Serve

For the smoker: cook at 275°F over apple or cherry wood for about 60-90 minutes, then increase to 375-400°F for crisping. For the oven: cook on a wire rack at 400°F for about 40-55 minutes.

Gently warm butter, lemon juice, honey, garlic, oregano and mustard. Brush onto chicken during the final 10 minutes. Cook chicken to at least 165°F inside (175-185°F gives drumsticks a tender bite); bacon should be crisp.

Rest 5-10 minutes. Remove toothpicks and foil. Sprinkle with feta and parsley; serve with fresh lemon wedges and a clean reserved portion of glaze.

Eagle Flavor Variation

Replace the paprika and some salt with 1-2 tsp Eagle All Purpose Seasoning. Add 1 tsp Eagle Habanero Heat Sauce to the glaze for a bright, spicy Southern twist. Serve with tzatziki and Greek lemon potatoes.