Chile-Garlic Grilled Turkey Thighs

Another one for garlic lovers! You could also roast the thighs in a moderate oven for about an hour and finish under the broiler to crisp the skin.

• Ready In: 55 mins
• Serves: 3-5

Ingredients

• 4  garlic cloves, peeled
• 1  tablespoon red chili powder (heat level is up to you)
• 1  teaspoon kosher salt
• 3  tablespoons olive oil or 3  tablespoons  other  vegetable oil
• 3  turkey thighs, bone-in and skin-on, about 2 1/ to 3 pounds total

Directions

1. Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly.
2. Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours.
3. Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving.