Spicy Blackberry BBQ Chicken Legs

• Serves: 4
• Time: 60 minutes
• Difficulty: Easy

 

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Ingredients

• • 2 cups blackberries
• • 1 tablespoon freshly-squeezed 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 pepper (or cayenne pepper)
• • 1 teaspoon prepared yellow mustard
• • 1/4 teaspoon Worcestershire sauce
• • 2-3 garlic cloves, minced
• • 1 teaspoon sea salt (or more to taste)
• • 8 organic, free-range chicken legs

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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 freshly-squeezed 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 pepper (or cayenne pepper)
• 1 teaspoon prepared yellow mustard
• 1/4 teaspoon Worcestershire sauce
• 2-3 garlic cloves, minced
• 1 teaspoon sea 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!

Share This Recipe

Print Recipe Card