Hot Cajun Grilled Thighs

Grilled Turkey Thighs





Remember to cook the turkey thighs on medium direct heat until they reach an  internal temperature of  175°F.

For more turkey grilling tips, download the Tip Sheet.

Photograph courtesy of The Big Green Egg


1/2 Cup: unsalted butter or margarine
1 Cup: cayenne pepper sauce
1 Tablespoon: Worcestershire sauce
1 Teaspoon: minced fresh garlic
2 Tablespoons: light brown sugar
2 Pounds: TURKEY THIGHS, boned, skinned and fat removed
1/4 Teaspoon: each cracked black pepper and sea salt
1/4 Teaspoon: paprika
1/8 Teaspoon: each garlic powder and onion powder


MARINADE:Melt butter over low heat in a saucepan. Stir in sauces, garlic and sugar; bring mixture to a simmer, stirring frequently. Simmer no more than 5 minutes. Remove from heat and cool to room temperature.
In a self-closing food-safe plastic bag, combine cooled marinade and thighs. Seal bag and refrigerate 12 to 18 hours, turning occasionally to marinate evenly.
Remove turkey from marinade and discard marinade. Allow most of the marinade to drip off the turkey.
GRILLING TURKEY: Mix the seasonings and herbs together. Lightly sprinkle each thigh with a mixture of the seasoned pepper mix.
Prepare grill for medium heat indirect grilling. Place turkey thighs on oiled grill rack, about 5 to 6 inches from the heat.
Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 175 degrees F.