6 large Chicken legs, bone in, skin on (can be removed if you wish)
1/2 C Ginger honey (can substitute regular honey)
1/8 C Molasses
1/8 C Sugar (can substitute brown sugar)
1/2 C Soy Sauce (low sodium can be substituted)
1 tsp Siracha (can add more if you wish)
1 tsp Grated Ginger
1 TBSP. Water
Seasonings: Seasoned Salt, pepper and garlic powder – sprinkling as desired
For the glaze:
6 slices bacon, chopped
1/4 cup Honey
3 tablespoons Worcestershire sauce
Combine cornstarch and water in a small bowl. Set aside.
Then, in a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and siracha.
Bring to a boil. Add the cornstarch and water slurry, – the sauce will thicken, then remove off the heat.
Line the slow cooker with parchment paper for easy cleanup and to avoid sticking
In a bowl, season the chicken legs with salt, pepper and garlic
Add the legs to the slow cooker bowl along with the glaze you just made, add 1/2 C of water and cook on high for 3 hours.
Glaze In a pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn’t chop it, crumble it now. Set aside.
Drain the grease,. Add the honey & Worcestershire sauce
Let bubble over medium heat. Once it is bubbly, add in the chopped bacon.
Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat.set aside
When 3 hours is up, add this sauce to your chicken in the Crockpot, Cook for an additional hour.
After cook time is complete, remove the legs and place them on a baking sheet
Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over.
Broil the legs in the oven until they begin to caramelize
Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.
Broil again for a few minutes or until the legs begin to caramelize.
If there is remaining sauce left, feel free to use as a dipping sauce.
8 Chicken Thighs, boneless and skinless
3 cups Flour, all-purpose
4 tbsp. Sunflower Oil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper
1/4 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Chili Powder
1. Preheat oven to 300° F.
2. Rinse the chicken thoroughly.
3. Mix all spices together.
4. In a separate bowl add half of the seasoning mix to the Sunflower oil.
5. Add another half of the seasoning mix to the separate bowl with a flour.
6. Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.
7. Place chicken on a non-stick baking tray.
8. Bake chicken for 30 to 35 minutes at 300° F. Then turn oven to 475° F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.
You will need:
4 chicken breasts
1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture over chicken breasts, bake at 375 degrees for 45 mins