Turkey Thighs
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Ingredients
4 bone in, skin on turkey thighs (mine were roughly 3/4 lb each)
3/4 cup pure maple syrup
3 tablespoons soy sauce low sodium
2 teaspoon minced ginger
2 teaspoon minced garlic
1/8 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/4 cup oil
3/4 cup pure maple syrup
3 tablespoons soy sauce low sodium
2 teaspoon minced ginger
2 teaspoon minced garlic
1/8 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/4 cup oil
Cooking Instructions
1. Place turkey thighs in a medium glass container or a large freezer bag.
2. In a medium bowl or liquid measuring cup, whisk together maple syrup, soy sauce, ginger, garlic, pepper flakes and salt.
3. Pour half of the marinade into the container or bag with the turkey. Cover and refrigerate the remaining marinade.
4. Add oil to the turkey thighs. Seal container or bag and turn or massage to coat.
5. Refrigerate turkey thighs for at least one hour, and up to 24 hours before grilling.
6. To cook, preheat to 400 degrees F.
.
7. Place turkey thighs, skin side down, on the grill and grill for 30-40 minutes, turning occasionally, basting once with reserved marinade in the last 15 minutes of cook time.
8. Grill until a meat thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and let rest for 5 minutes before serving.
2. In a medium bowl or liquid measuring cup, whisk together maple syrup, soy sauce, ginger, garlic, pepper flakes and salt.
3. Pour half of the marinade into the container or bag with the turkey. Cover and refrigerate the remaining marinade.
4. Add oil to the turkey thighs. Seal container or bag and turn or massage to coat.
5. Refrigerate turkey thighs for at least one hour, and up to 24 hours before grilling.
6. To cook, preheat to 400 degrees F.
.
7. Place turkey thighs, skin side down, on the grill and grill for 30-40 minutes, turning occasionally, basting once with reserved marinade in the last 15 minutes of cook time.
8. Grill until a meat thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and let rest for 5 minutes before serving.
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