Garlic-Chilli Grilled Turkey Thighs

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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These garlic-chilli grilled turkey thighs offer a vibrant and smoky flavour profile that elevates the often-overlooked turkey thigh into a succulent summer centrepiece. By removing the skin and bones, the meat absorbs the punchy marinade of cumin, garlic, and chilli more effectively, resulting in a tender and aromatic dish. The use of olive oil and lean poultry makes this a nutritious choice for anyone looking for a lighter alternative to traditional barbecue fare.

As a diabetes-friendly option, this recipe focuses on high-quality protein and heart-healthy fats without the need for sugary glazes. It pairs beautifully with a crisp green salad or roasted Mediterranean vegetables for a balanced, low-carb meal. Whether you are cooking over charcoal for a deeper char or using a gas grill for speed, this simple method ensures a juicy result every time.

Ingredients for Garlic-Chilli Grilled Turkey Thighs

2 1/2 to 1.4kg turkey thighs with skin and bones
4 large garlic cloves
ملح
1 tablespoon chilli powder
1 ملعقة صغيرة من الكمون المطحون
45 مل زيت زيتون

How to make Garlic-Chilli Grilled Turkey Thighs

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 chilli 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 77°C, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.