Cuisses de dinde grillées à l'ail et au piment

Ingredients for Garlic-Chilli Grilled Turkey Thighs

• 2 1/2 to 1.4kg turkey thighs with skin and bones

• 4 large garlic cloves

• Sel

• 1 cuillère à soupe de poudre de chili

• 1 cuillère à café de cumin moulu

• 45ml d'huile d'olive

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.