Frenching the chicken drums into a lollipop might take a little practice your first time, but don’t let it intimidate you! 

Total Time:  30 minutes
Servings: 2-4


  • Maple Grilling Plank
  • Chicken Legs
  • 1 tsp Kosher Salt
  • 2 Tbsp Salt Free Creole Seasoning
  • Barbecue Sauce of choice

Chef's Tip

To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.


  1. Soak Maple Plank in warm water for at least 15 minutes.
  2. Set up grill for 2-Zone cooking.
  3. Trim chicken legs, removing all skin/tendons from the meat to the knuckle.
  4. Season with Kosher salt and creole seasoning. You can substitute salt/pepper or use a creole/cajon seasoning that contains salt here.
  5. Remove plank from water and arrange legs on the plank.
  6. Cook over direct heat, watching closely for any flare ups.
  7. Cook until the internal temperature of the chicken reads 160˚F, then glaze chicken in BBQ sauce and put back over the heat for another 20 minutes to let the glaze set.
  8. Chicken is done when the internal temperature reads 165˚F.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Plank

Maple 5x11" Grilling Planks