Place all ingredients for sauce in a blender or food processor and blend for 4-5 minutes. (For smooth sauce process through fine mesh colander. See notes above under Tips.)
Place chicken legs in large glass lasagna pan or in ziplock bags and pour sauce over chicken making sure to cover all sides of legs. Marinate in refrigerator over night or up to 24 hours.
Once marinated, pull chicken from sauce and place back in refrigerator until ready to grill. Place sauce in a sauce pan and simmer over medium heat stirring consistently for about 10-12 minutes. Divide half of sauce for basting chicken and other half as a condiment for serving.
Preheat grill over medium-high heat. Turn and baste chicken with sauce every 3 to 4 minutes. Cook until internal temperature reaches 165℉, approximately 20-25 mins. Serve with reserved sauce.
*Please use as many organic ingredients as possible.*