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Sticky Sweet Bacon Glazed Chicken

A delightful dish that marries savory and sweet flavors with juicy chicken legs, crispy bacon, and a sticky, caramelized glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large chicken legs (bone-in, skin-on, or skinless)
  • 1/2 cup ginger honey (or regular honey)
  • 1/8 cup molasses
  • 1/8 cup sugar (brown sugar is a great alternative)
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1 tsp sriracha adjust based on spice preference
  • 1 tsp grated ginger
  • 1 tbsp cornstarch
  • 1 tbsp water
  • to taste seasoned salt (or a sprinkle of pepper and garlic powder)
  • 6 slices bacon (chopped) for crispy texture
  • 1/4 cup honey
  • 3 tbsp Worcestershire sauce

Method
 

Preparation
  1. Begin by seasoning the chicken legs with seasoned salt or your preferred spice blend.
  2. In a bowl, whisk together ginger honey, molasses, sugar, soy sauce, sriracha, grated ginger, and Worcestershire sauce. Set aside.
  3. In a large skillet, cook the chopped bacon over medium heat until crispy, then remove from the skillet and drain on paper towels.
  4. Stir cooked bacon into the marinade mixture.
  5. Place the chicken legs in a large zip-top bag or dish and pour the marinade over them. Let marinate for at least 30 minutes or up to overnight in the fridge.
Cooking
  1. Preheat the oven to 375°F (190°C). Lay the chicken on a baking sheet lined with parchment paper.
  2. Bake for about 35-40 minutes, basting with the remaining marinade, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  3. In a small bowl, combine cornstarch and water. Stir into the leftover marinade and simmer until the sauce thickens slightly.
  4. Brush the thickened glaze over the chicken before serving.

Notes

To store leftovers, cool completely and place in an airtight container. Properly stored in the refrigerator, it can last up to 3-4 days. Freeze securely for up to 3 months. For best flavor, marinate overnight.