ORIENTAL TURKEY THIGHS
2 lbs turkey thighs, skinned and fat removed
3/4 cup barbecue sauce, plain
1/4 cup green onion, white and green parts, sliced
3 Tbsp reduced-sodium soy sauce
2 Tbsp sesame seeds, toasted
1 tsp garlic, minced
1/4 tsp ginger, ground
In a 2-cup (500 mL) measure, combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup (75 mL), cover and refrigerate.
Pierce holes in thighs using tines of fork. In a self-closing bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
WHEN READY TO COOK:
Prepare grill for indirect heat cooking. Cook thighs over hot coals 25-30 minutes per side or until meat thermometer registers 180 degrees F (82 C). During the last 10 minutes of cooking, brush with reserved marinade.
Serve hot with a favorite rice dish and a vegetable if desired.
Servings: 6
Adapted from source: Ontario Turkey
2 lbs turkey thighs, skinned and fat removed
3/4 cup barbecue sauce, plain
1/4 cup green onion, white and green parts, sliced
3 Tbsp reduced-sodium soy sauce
2 Tbsp sesame seeds, toasted
1 tsp garlic, minced
1/4 tsp ginger, ground
In a 2-cup (500 mL) measure, combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup (75 mL), cover and refrigerate.
Pierce holes in thighs using tines of fork. In a self-closing bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
WHEN READY TO COOK:
Prepare grill for indirect heat cooking. Cook thighs over hot coals 25-30 minutes per side or until meat thermometer registers 180 degrees F (82 C). During the last 10 minutes of cooking, brush with reserved marinade.
Serve hot with a favorite rice dish and a vegetable if desired.
Servings: 6
Adapted from source: Ontario Turkey
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