Garlic Chile Grilled Turkey Thighs Food

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CHILE-GARLIC GRILLED TURKEY THIGHS



Chile-Garlic Grilled Turkey Thighs image

Another one for garlic lovers! You could also roast the thighs in a moderate oven for about an hour and finish under the broiler to crisp the skin.

Provided by zeldaz51

Categories     Poultry

Time 55m

Yield 3-5 serving(s)

Number Of Ingredients 5

4 garlic cloves, peeled
1 tablespoon red chili powder (heat level is up to you)
1 teaspoon kosher salt
3 tablespoons olive oil or 3 tablespoons other vegetable oil
3 turkey thighs, bone-in and skin-on, about 2 1/ to 3 pounds total

Steps:

  • Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly.
  • Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours.
  • Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving.

Nutrition Facts : Calories 132.8, Fat 13.9, SaturatedFat 1.9, Sodium 819.8, Carbohydrate 2.6, Fiber 1, Sugar 0.2, Protein 0.6

GARLIC-CHILE GRILLED TURKEY THIGHS



Garlic-Chile Grilled Turkey Thighs image

Provided by Kemp Minifie

Categories     Garlic     Poultry     turkey     Thanksgiving     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course

Number Of Ingredients 6

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

Steps:

  • 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. )
  • Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
  • 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.
  • 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.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
  • 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.
  • Grilling Procedure:
  • Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
  • 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.
  • 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.
  • Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

GRILLED GREEN CHILE TURKEY BURGERS



Grilled Green Chile Turkey Burgers image

Our favorite summertime burgers! Green chilies, cilantro, and Jack cheese make these grilled turkey burgers amazing.

Provided by Emmurphy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground turkey
¼ cup minced sweet onion
1 (4 ounce) can mild chopped green chilies
2 tablespoons chopped fresh cilantro
1 large clove garlic, minced
1 fresh jalapeno pepper, seeded and minced
1 teaspoon ground cumin
½ teaspoon dried oregano
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste
4 slices Monterey Jack cheese

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
  • Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
  • Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 3.6 g, Cholesterol 109.1 mg, Fat 17.3 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 7.6 g, Sodium 585.5 mg, Sugar 1.6 g

GRILLED LEMON-GARLIC TURKEY



Grilled Lemon-Garlic Turkey image

Make and share this Grilled Lemon-Garlic Turkey recipe from Food.com.

Provided by southern chef in lo

Categories     Whole Turkey

Time P4DT20m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons lemon juice
1/4 cup chopped fresh basil leaf
1/4 cup chopped fresh parsley or 1/4 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
turkey, thawed if frozen
2 tablespoons cajun seasoning

Steps:

  • For the marinade, place all ingredients in blender. Cover and blend until smooth.
  • Make Lemon-Garlic Marinade. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.
  • Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 3 to 4 hours or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Let stand 15 minutes before carving.

Nutrition Facts : Calories 45.2, Fat 4.6, SaturatedFat 0.7, Sodium 161.4, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.5

CONFIT TURKEY WITH CHILES AND GARLIC



Confit Turkey With Chiles and Garlic image

With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork

Provided by Chris Morocco

Categories     Thanksgiving     Dinner     Pepper     turkey     Garlic     Chile Pepper     Oregano     Almond     Peanut     Sesame     Hot Pepper     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 - 6 Servings

Number Of Ingredients 11

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt
2 whole turkey legs (4-5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3-4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes
½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

Steps:

  • Combine brown sugar, black pepper, and 2 Tbsp. kosher salt in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with brown sugar mixture and scatter smashed garlic cloves around. Let sit at room temperature at least 2 hours, or chill up to 12 hours (more time makes a big difference).
  • Place a rack in middle of oven; preheat to 275°F. Cut heads of garlic heads in half crosswise. Nestle around turkey legs along with chiles and oregano sprigs. Pour in oil until turkey is mostly if not completely submerged (shove chiles down since they can burn if above the surface of the oil). You may need a bit more oil depending on your pot and size of turkey legs; don't worry, this oil can be reused in all kinds of ways so it won't go to waste!
  • Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3-4 hours (a few bubbles is okay, but anything above a lazy simmer and you should reduce the heat). Let meat rest, still submerged in fat, at least 1 hour.
  • Pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.
  • If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8-10 minutes. Serve with the almond-chile sauce.
  • Don't discard the braising oil or the juices below: Strain through a fine-mesh sieve into a heatproof container. Skim off fat to use for roasting potatoes, or your next confit project. Use juices in another braise, or stir into a pot of beans.
  • Do ahead: Turkey can be braised 4 days ahead. Let cool, cover and chill (still in oil). Reheat, uncovered, in a 275°F oven until warmed through, about 40 minutes, before browning.

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