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!
6 Skin on Chicken Legs
1 large Tomatillo, diced
2/3C Balsamic Vinegar
1/2C Maple Syrup
3 Cloves Garlic, minced
Red Pepper flakes, pinch
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!