NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place thighs over “off” burner. Reset remaining burner(s) to medium. Close lid to cook.
To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place thighs over open area and close lid to cook.
|3/4 Cup: plain barbecue sauce|
|1/4 Cup: sliced green onions, white and green parts|
|3 Tablespoons: reduced-sodium soy sauce|
|2 Tablespoons: sesame seeds, toasted|
|1 Teaspoon: minced garlic|
|1 Teaspoon: fresh gingerroot, peeled and minced|
|2 Pounds: TURKEY THIGHS, skinned and excess fat removed|