Wash the parsley, dab dry and pluck the leaves from the stalks. Wash chicken legs, dab dry and wrap each with 1 slice of bacon and wrap. Garnish half of the chicken legs with a parsley leaf. Pass Thai chili sauce through a sieve and mix with honey. Place the legs on a baking tray lined with baking paper and brush with marinade. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Brush with the marinade from time to time