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Asian Barbecue Turkey Thighs

By: The Turkey Federation  
"Skinless turkey thighs marinated in Asian flavors like sesame, soy, ginger and garlic - then grilled to a tasty finish. This is a great dinner for holidays like the Fourth of July, Labor Day or Memorial Day."

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 162 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
8 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3/4 cup barbecue sauce
  • 1/4 cup chopped green onion
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 2 pounds turkey thighs, skinned and excess fat removed

Directions

  1. To Marinate: In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
  2. Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with favorite rice dish and a vegetable, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 482 | Total Fat: 26g | Cholesterol: 141mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Misha 
Just wonderful! An ordinary barbecue sauce suddenly became our family's favorite sauce. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2005 by Claudirene 
What about winter? I made it on the oven and it was superb! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by XMASRED 
Recipe wasn't bad, but wasn't remarkable either. Probably won't keep this in my recipe file. MORE

 
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