Garlic-Chile Grilled Turkey Thighs

Name: Garlic-Chile Grilled Turkey Thighs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp chili powder; 4 larges garlic cloves; 1 teaspoon ground cumin; 3 Tbsps olive oil; 8 servings Salt; 1 kilograms turkey thighs with skin and bones

You can never have too many main course recipes, so give Garlic-Chile Grilled Turkey Thighs a try. This recipe serves 8. One portion of this dish contains approximately 27g of protein, 18g of fat, and a total of 275 calories. If you have olive oil, garlic cloves, turkey thighs, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 3 hours. It is perfect for The Fourth Of July.

Instructions

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.)

Ingredients you will need

Whole Turkey

Kale

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Stock

Bone

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Garlic

Ground Meat

Salt

Equipment you will use

Mortar And Pestle

Knife

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.

Ingredients you will need

Chili Powder

Olive Oil

Spread

Cumin

Equipment you will use

Baking Pan

Whisk

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

Equipment you will use

Grill

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a platter and let stand 5 to 10 minutes before slicing.

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

Equipment you will use

Grill

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.

Equipment you will use

Grill

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.

Equipment you will use

Grill

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

Equipment you will use

Grill

•Thighs can also be broiled. Arrange them on a foil-lined rimmed sheet pan and broil about 4 to 5 inches from the heat, turning once or twice, until thermometer registers 170°F, 15 to 25 minutes.

Equipment you will use

Kitchen Thermometer

Aluminum Foil