Mediterranean Chicken Lollipops

Name: Mediterranean Chicken Lollipops
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek, Lebanese, Turkish
Ingredients: 0.5 tsp Black Pepper; 8 whole Chicken Leg Quarters; 1 bunch Fresh Parsley; 2 tbsp Greek Seasoning; 1 whole Lemon; 1 tbsp Minced Garlic; 0.5 cup Olive Oil; 0.67 cup Plain Greek Yogurt; 1 tsp Salt

Appetizer 🧄Dinner 🍽️Lunch 🥪 Greek 🇬🇷Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Paleo 🦴Halal 🕌Comfort-Food Anabolic Diet

Mediterranean Chicken Lollipops deliver juicy, well-seasoned bites with a bright lemon tang and cool yogurt richness balanced by aromatic garlic and herbs. The skin crisps beautifully under high heat while the meat stays tender from the marinade. Serve as a party appetizer or a casual dinner, paired with fresh parsley, cherry tomatoes, and briny Kalamata olives.

Prep30 mins
Cook30 mins
Serves4
DifficultyEasy

1

Combine Greek yogurt, olive oil, lemon zest and juice, Greek seasoning, and garlic in a large resealable bag. Season with salt and pepper (see Note). Gently squeeze the bag to mix everything together.
2

For each chicken leg, hold the bony tip with one hand and run a knife around the bone just below the meaty part, cutting all the way to the bone. Use kitchen shears to cut the tendon, if needed, and remove any exposed tendon.
3

Using the knife, push the meat down toward the meaty joint, taking care to avoid the thin secondary bone. Cut away as much of the secondary bone as you can.
4

Again, push the meat down toward the meaty joint to form a small ball. Remove the skin and cartilage from the bony tip, and trim away any tissue with a knife or kitchen shears.
5

Place the chicken pops into the bag with the marinade. Seal the bag with as little air inside as possible. Gently squeeze the chicken pops and marinade until the pops are well coated. Marinate in the refrigerator for at least 3 hours, or up to 12 hours.
6

Preheat the oven to 400 degrees F (200 degrees C) and line a baking pan with foil.
7

Remove the chicken pops from the marinade. Reform the meaty ball and wrap the bony ends with a small piece of foil (see Note). Place them on the prepared pan in a single layer.
8

Bake in the preheated oven for 25 minutes.
9

Turn on the broiler and set a rack 6 inches from the heat source.
10

Broil until browned, 3 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
11

Cool in the pan for 2 to 3 minutes, then transfer to a serving plate. Garnish with parsley sprigs, cherry tomatoes, and Kalamata olives, if desired.