Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.
2 chicken legs with thighs attached
Favorite rub of choice
1/4 cup red raspberry vinegar
1 large clove garlic, minced
1 cup crushed mulberries
1 chipotle in adobo, minced
Place the chicken on a plate and sprinkle the rub over it. All to marinate for at least ½ hour, preferably longer.
In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.
Grill the chicken over medium heat for about 12 minutes per side, turning often.
Serve the chicken covered with the sauce.