Smoked Chicken Legs with Blackberry-Tomatillo Glaze
Description
This recipe is a really awesome twist on BBQ chicken legs. Blackberry and tomatillo are a perfect pair. Blackberries and maple syrup bring in some sweet while the tomatillos and red pepper flakes bring in the heat!
Its a perfect summer BBQ sauce!
*DISCLAIMER* when I made this recipe, I used a wing rack. If you’re not using a wing rack, the glaze may get a little messy!
Scale
Ingredients
- 6 Skin on Chicken Legs
- S&P
- 2C Blackberries
- 1 large Tomatillo, diced
- 2/3C Balsamic Vinegar
- 1/2C Maple Syrup
- 1/4C Whiskey
- 3 Cloves Garlic, minced
- 1.5T Molasses
- Red Pepper flakes, pinch
Instructions
- Place blackberries, tomatillo, and vinegar in a small saucepan and bring to a boil.
- Turn down the heat to low and let simmer about 15 minutes, until the berries are soft and breaking.
- Add the garlic and red pepper flakes and stir a few more minutes.
- Use an immersion blender (or pour into a regular standing blender) and mix until well combined and there are no more big chunks. Return to saucepan.
- Add the whiskey, and molasses and stir on low heat abut 10 more minutes. Remove from heat. It’ll get thicker as it cools!
- Turn your Smoker to “smoke” with the lid open for about 5 minutes. Turn the heat up to (350F)
- Cover the chicken thighs in salt and pepper and hang them in the wing rack.
- Smoke the wings for the first 20 minutes, then cover in the first layer of the glaze.
- Continue glazing the wings every 10 minutes, until the internal temp of the chicken reads (160F)
- Turn the smoker up to “high” and add the last layer of glaze.
- When the internal temp reads (175F) remove from the smoker!
- Serve Hot!
