Wednesday, August 14, 2013
Grilled Chicken Legs with Marionberry Barbecue Sauce in an RV
The BBQ sauce recipe starts out with sautéed shallot, garlic and ginger and some of the marionberries I froze just last week. A marionberry is a cross between a blackberry and a raspberry...at least flavor-wise...and they look like a blackberry on steroids and they are utterly delicious. They have to be in my top 3 favorite berries.
5 lbs. chicken legs
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 inch piece of ginger, peeled and grated
2 cups fresh or frozen marionberries
1 cup vegetable stock (I use those Swanson Flavor Boost packets...super easy!)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon tamari or soy sauce (tamari is aged soy sauce and has an awesome flavor)
3 tablespoons rice wine vinegar
1//4 cup brown sugar
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
1 teaspoon Sambal Oelek (or any chili garlic sauce, such as Sriracha)
Sea salt and black pepper, to taste
In a saucepan, sauté the shallot, garlic and ginger in olive oil until translucent. Add marionberries and vegetable stock, bring to a boil, reduce heat and simmer until everything is soft, smashing berries with a spoon as it cooks.
Use an immersion blender and puree until smooth. If you don't have one of those, let it cool for a bit and run it through a regular blender. Push mixture through a sieve to remove seeds. Return mixture back to a saucepan and add the rest of the ingredients and bring to a boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats the back of a spoon.
In the meantime, grill the chicken legs until they are no longer pink in the middle, over indirect heat. Use a meat thermometer to be on the safe side and bring it up to 165 degrees.
During the last 15 minutes of grilling, baste the sauce onto the chicken legs.
I hope you enjoy...PEACE!