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Spicy Blackberry BBQ Chicken Legs

Spicy Blackberry BBQ Chicken Legs

Ingredients

  • • 2 cups blackberries
  • • 1 tablespoon fresh orange juice
  • • 1/4 cup pure maple syrup
  • • 6-ounce can of organic tomato paste
  • • 2 teaspoons preferred hot sauce (or more, if desired)
  • • 1 teaspoon ground chipotle chili (or cayenne)
  • • 1 teaspoon yellow mustard
  • • 1/4 teaspoon Worcestershire
  • • 2-3 garlic cloves, minced
  • • 1 teaspoon salt (or more to taste)
  • • 8 organic, free-range chicken legs

Directions

  1. In a medium pot, heat the blackberries, OJ and maple syrup on low for about 5 minutes, smooshing the blackberries as you go. Through a sieve, mash blackberry mixture to remove seeds into a separate bowl.
  2. Rinse out your pot and add remaining ingredients (excluding chicken legs). Add blackberry juice. Heat for 2-3 minutes while combining ingredients. Remove from heat. Add more salt and/or hot sauce if desired.
  3. In a gallon plastic storage bag, add chicken legs. Pour the sauce in the bag, reserving 1/4 cup for later.
  4. Refrigerate for 30 minutes.  Flip bag and refrigerate for an additional 30 minutes.
  5. Preheat oven to 350°.
  6. Cook for 45-50 minutes. In the last 5 minutes of cooking, brush on the additional sauce. Let rest for 5 minutes.
  7. Enjoy!

Ingredients

  • 2 cups blackberries
  • 1 tablespoon fresh orange juice
  • 1/4 cup pure maple syrup
  • 6-ounce can of organic tomato paste
  • 2 teaspoons preferred hot sauce (or more, if desired)
  • 1 teaspoon ground chipotle chili (or cayenne)
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon Worcestershire
  • 2-3 garlic cloves, minced
  • 1 teaspoon salt (or more to taste)
  • 8 organic, free-range chicken legs

Directions

  1. In a medium pot, heat the blackberries, OJ and maple syrup on low for about 5 minutes, smooshing the blackberries as you go. Through a sieve, mash blackberry mixture to remove seeds into a separate bowl.
  2. Rinse out your pot and add remaining ingredients (excluding chicken legs). Add blackberry juice. Heat for 2-3 minutes while combining ingredients. Remove from heat. Add more salt and/or hot sauce if desired.
  3. In a gallon plastic storage bag, add chicken legs. Pour the sauce in the bag, reserving 1/4 cup for later.
  4. Refrigerate for 30 minutes.  Flip bag and refrigerate for an additional 30 minutes.
  5. Preheat oven to 350°.
  6. Cook for 45-50 minutes. In the last 5 minutes of cooking, brush on the additional sauce. Let rest for 5 minutes.
  7. Enjoy!