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Garlic-Chile Grilled Turkey Thighs

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Introduction

Grilled turkey thighs infused with a bold combination of garlic and chili offer an unparalleled taste experience. This dish is perfect for those who love to explore unique flavors while still enjoying the comforting essence of traditional Thanksgiving fare.

Tips for this recipe

  • Marinate turkey thighs overnight in a mixture of garlic, chili powder, cumin, and olive oil for deeper flavor infusion.
  • Preheat your grill to maintain an even temperature for consistent cooking.
  • Always use a meat thermometer to ensure turkey thighs are cooked safely and reach the ideal internal temperature of 165°F (74°C).

Why you will love this recipe

This Garlic-Chile Grilled Turkey Thighs is not just a meal, it’s an adventure for your taste buds. The rich, smoky flavors from the grill and the spicy kick of garlic and chili create a perfect harmony that will make you crave this dish again.

Ingredients

  • 2 1/2 to 3 pounds turkey thighs with skin and bones
  • 4 large garlic cloves, minced or crushed
  • Salt, as needed for seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons olive oil

Adviced equipment

  • Electric Grill: For even heat distribution and temperature control.
  • Chef’s Knife: To prep the turkey thighs effectively.
  • Measuring Cups and Spoons: Essential for precise ingredient measurements.
  • Food Processor (optional): If making a homemade marinade or rub.
  • Baking Sheet with Rim: For oven-roasting as an alternative to grilling.
  • Meat Thermometer: To check the internal temperature of turkey thighs.
  • Aluminum Foil (optional): Useful for wrapping and storing leftovers or keeping portions warm during serving.

History of the recipe

Garlic-Chile Grilled Turkey Thighs is a modern twist on traditional barbecue, taking inspiration from various cuisines that incorporate bold flavors like garlic and chili. The combination reflects a blend of culinary traditions where spices are used to enhance the natural taste of poultry.

Fun facts about this recipe

Did you know that turkey, when grilled with spices like garlic and chili, not only tastes better but also retains more nutrients compared to frying? This dish celebrates the versatility of turkey as a centerpiece for many festive meals.

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Garlic-Chile Grilled Turkey Thighs

Garlic-Chile Grilled Turkey Thighs

amanda

Equipment

  • - Electric Grill: Offers precise temperature control ideal for cooking turkey thighs evenly, ensuring they're perfectly seasoned with garlic and chili flavors.

  • - Chef's Knife: Essential for prepping the turkey by removing fat or cutting any additional ingredients needed for the marinade or garnish.

  • - Measuring Cups and Spoons: Vital for accurately measuring the amounts of garlic, chili powder, other spices, liquids like oils, or brines used in preparing the turkey thighs.

  • - Food Processor (optional): Useful if you're making a homemade marinade or rub that involves grinding or mixing herbs and spices to complement your turkey dish.

  • - Baking Sheet with Rim: A simple yet effective tool for roasting the turkey thighs in an oven, if you choose not to use a direct heat method like on a grill.

  • - Meat Thermometer: Ensures your garlic and chili-grilled turkey thighs are cooked safely and reach the desired temperature for optimal flavor and texture.

  • - Aluminum Foil (optional): Can be used to wrap portions of the grilled turkey, keeping them warm while serving or storing leftovers.

Ingredients

  • 2 1/2 to 3 pounds turkey thighs with skin and bones

  • 4 large garlic cloves

  • Salt

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 3 tablespoons olive oil

Instructions

1

Instruction 1

Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
2

Instruction 2

Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
3

Instruction 3

Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
4

Instruction 4

Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
5

Instruction 5

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
6

Instruction 6

Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
7

Instruction 7

Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
8

Instruction 8

For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
9

Instruction 9

When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
10

Instruction 10

Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
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