Glazed Bacon-‐Wrapped Chicken -‐ Courtesy of Paula Deen’s Southern Cooking Bible
1/3 cup soy sauce
¼ cup orange juice
1 tablespoon hot sauce
1 ½ tablespoons finely chopped garlic
8 boneless, skinless chicken thighs (about 2 pounds), halved
8 slices bacon, halved crosswise
1 cup packed light brown sugar
In a medium bowl, combine the soy sauce, orange juice, hot sauce, and garlic. Add the chicken to the
bowl and toss to coat well with the marinade. Cover with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 375°F. Line a rimmed baking sheet with foil and grease a wire cooling rack or coat
with cooking spray. Place the rack on the baking sheet.
Remove the chicken from the marinade, letting any excess drip off. Wrap a bacon slice around each
piece of thigh. Secure the bacon with a toothpick.
Crumble the brown sugar into a bowl. Dip each bacon-‐wrapped thigh into the sugar, taking care to coat
evenly. Place the chicken on the prepared rack. Bake, turning once, until the bacon is crisp, the chicken
is cooked through, and the house smells of sweetness, about 30 minutes.
Serves 4