Bacon Wrapped Spicy Chicken
Bacon Wrapped Spicy Chicken

Steve Lister

A change from plain chicken legs to add to a buffet, it makes a great tasty meal when added to a bed of rice or with a nice salad. This is my own recipe, adapted from Portugese Piri Piri chicken, but its a long was from it like this. Serves 3-5, depending on how you are serving it.


10 drumsticks (Chicken legs), skin removed
1 tbs. coriander seeds, cracked in a pestle and mortar (or 1 tsp. coriander powder)
2-3 red chillies, chopped (heat goes during cooking, a little)
10 strips of smoked bacon
1-2 tbs. olive oil
salt to taste
A good sprinkle of freshly ground black pepper
1 tbs. fresh lime juice
2-3 tbs. chopped coriander leaves
1 tbs. chopped spring onion greens
A handful of fresh mushrooms
1 onion, peeled and cut into chunks
1/2 lime, cut into thin slices
A large, wide, ovenproof dish (lasagne type)


1.Heat oven to 200CÂș (hot oven)
2.Take strips of bacon and stretch them out on a chopping board. Use back of knife and flatten out as if you are scrapping the surface clean.
3.Now take one strip of bacon per leg and wrap it around the leg. It won't cover it all that doesn't matter just keep it tight.
4.Place the wrapped chicken into the dish so they lay flat. Add mushrooms, chunks of onions and thin slices of lime to add to the flavour
5.Drizzle with olive oil.
6.Sprinkle on the coriander seeds and chopped chillies.
7.Sprinkle black pepper and salt on top.
8.Give a quick splash of lime juice.
9.Put in oven and leave for 20-30 minutes.
10.Check at around 20 minutes and adjust heat if not cooking or burning. At 20-30 minutes, turn the oven up full to crisp up the bacon. You will need to keep your eye on it and turn the legs over to get and all over browning.
11.Serve on a large platter, garnished with chopped coriander leaves and chopped spring onions.


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