Hot Bacon Wrapped Chicken Legs

The other day, one of my friends on Facebook posted a picture of a turkey leg wrapped in bacon at the fair. I was in awe. We don’t have fairs like that here… It looked brilliant. So the next time I was at the supermarket, I picked up some chicken legs. It’s not quite the same, I know, but turkey legs aren’t something that you can just pick up here. And I know it’s ridiculous to be cooking in the oven in the summer, but I’ve never had much success with chicken legs on the bbq – even though this would probably be awesome – so I roasted these.


  • 7 chicken legs
  • 7 strips of bacon
  • 4 tablespoons and a bit of lemon juice
  • generous pinch or two of sea salt
  • generous pinch of black pepper
  • generous pinch of chilli flakes
  • 1/2 teaspoon of naga chilli paste (This is totally optional, and added a REAL kick to the marinade!)


  1. Mix the marinade ingredients together (that’s everything except the chicken and bacon) and put in a container that you can seal… (important!). The naga chilli paste was from Chilli Pepper Pete in Brighton. It’s REALLY good!
  2. Throw your chicken legs in there and close the container and throw it around a bit. It’s not a lot of marinade so they don’t exactly sit IN the liquid, but rather on top. I left this to marinade for about an hour or so, shaking it every once in a while.
  3. Preheat your oven to about 200 c. Or so. My oven is a bit crap, so your mileage might vary…
  4. Line a baking pan with foil and wrap each chicken leg in a piece of bacon. Stick the join on the bottom. Cover with foil and roast for 1 1/2 hours.
  5. Remove the foil and turn on the broiler/grill for another 10 minutes to crisp up the bacon.
  6. I served this with my favourite quickie side dish of stir-fried green beans and garlic.

Author: torie

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