Ingredients
Directions
Combine the shallots, garlic, ginger, oil, soy sauce, rice vinegar, and honey in a large mixing bowl.
Place chicken legs in a gallon zip lock bag and pour enough marinade over to fully coat, reserving the remaining marinade.
Marinate the chicken for at least an hour and up to 24 hours.
Heat a grill for indirect cooking method to medium-high heat.
While the grill is heating, remove the legs from the bag.
Place strips of bacon on a clean work surface and lay the thin side of one of the legs on each strip of bacon.
Wrap the bacon around the legs in a spiral, ensuring the bacon is tight on the leg.
Repeat with the remaining legs.
Place the legs on the indirect side of the grill, seam side down, and cook for about 15 minutes per side, turning once.
When the chicken has reached an internal temperature of 160ºF, transfer to the hot side of the grill and baste it with the remaining marinade, turning often, until glazed and slightly charred.
Remove from the grill, rest for about 5 minutes, then serve hot.
