At the base of the meatiest portion (just below the knuckle) trim/cut around the chicken down to the bone.
Pull the skin and tendons over the knuckle, to leave a clean bone. Push the remaining chicken down towards the thick end. The aim is to create a circular/ball shape with the chicken, skin still on.
Set up the BBQ - arrange the charcoal for a high heat in the centre.
Mix the rub spices in a bowl. Sprinkle the rub over the chicken, covering all sides. Arrange the chicken in a circle around the grill.
Cook with the lid closed and the lid vent at the back of the BBQ. Turn the lid 90° every 15 minutes. Cook like this for 45 minutes, so the vent has completed a ¾ turn on the BBQ.
Remove the Beer Battered Chips and Onion Rings from their packaging and place onto a foil tray. Cook the Beer Battered Chips for about 25 - 30 minutes on the BBQ, or until cooked through. Cook the Beer Battered Onion Rings for about 10 - 15 minutes, or until they are cooked through.
Lift the lid and test the temperature of the chicken - it should be around 70°C. Brush the Chicken Lollipops with your favourite BBQ sauce and recover. Do this every few minutes until all the lollipops have been brushed 3 times.
Check the temperature is at 75°C, remove and serve with the Onion Rings and Chips.
This is the perfect finger food for your next BBQ!