Now may not be the time to be thinking of turkey breasts, with the whole bird looming in the near future. But I love turkey thighs for their deep flavor and moistness. Probably the only part of the turkey I'd grill.
2 large Turkey thighs
2 heads broccoli, sliced in thirds
2 jalapeño peppers, sliced lengthwise and seeded
Marinade:
1 Tbsp smoked paprika
1 tsp chili powder
1/2 tsp garlic powder
1 tsp sugar
1/2 tsp red pepper flakes
1/4 cup olive oil
palmful mint leaves, minced
1 Tbsp toasted sesame seeds
1 tsp salt
2 cloves garlic, minced
Mix together the marinade ingredients in a small food processor. Process until mixed well.
Place thighs in a small casserole only big enough to fit them. Pour the marinate over the turkey thighs and marinate at least an hour, or overnight in the refrigerator.
Bring the thighs back to room temperature before ready to cook.
Meanwhile heat grill to high. Toss broccoli and jalapeños in a bowl with a dash of olive oil, kosher salt and freshly ground pepper.
Grill the turkey thighs, turning several times, until cooked through about 12-15 minutes (internal temperature should be greater than 165F).
Grill the veggies until crisp tender and slightly charred, turning often. Set aside and keep warm until the turkey is done.
Serve the turkey thighs with the roasted veggies. Serves 4.
2 large Turkey thighs
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