Citrus Spice Tango Turkey Thighs Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Introducing our Citrus Spice Tango Turkey Thighs recipe - a lively and flavorful combination of zesty blood orange juice, the heat of our Spicelopedia™ Chili Lime Adobo seasoning, and the umami depth of soy sauce. This dish is perfect for summer and holiday grilling, bursting with vibrant flavors, and is easy on the wallet as one turkey thigh can feed two people. Enjoy!
Special equipment: Charcoal or gas grill, Blackstone, meat thermometer, and saucepan.
Ingredients
- 2.25 – 2.50 lbs. Bone-in, skin on Turkey Thighs – 2 large thighs
- 2 Tbsp. Spicelopedia™ Chili Lime Adobo Seasoning
- 1 Tsp. Baking Powder
- 1/4 cup Freshly Squeezed Blood Orange Juice
- 1 Tsp. Low Sodium Soy Sauce
- Optional: Cooking Spray for Grill
Directions
- Pat the turkey dry with a paper towel. Trim off any excess skin if needed. Combine the spice with the baking powder. Rub over both sides of the turkey thighs. Cover and refrigerate for at least two hours.
- Treat the grill with cooking spray (optional). Preheat the grill to sear temperature (high) on the direct side of the grill or griddle and cold (indirect heat) on the other side. Sear the turkey, skin side down, turning once, until both sides are browned (about 5 – 7 minutes).
- Move the turkey to indirect heat. Cook the turkey until it reaches an internal temperature of 165 degrees, rotating as needed for about 30 minutes.
- While the turkey is cooking, add the juice and the soy sauce to a saucepan. Heat over medium heat until the sauce bubbles and reduces by half. Baste the turkey thighs with the sauce during the last five minutes of cooking.
Recipe Note
Suggestion: Serve a little extra sauce on the side for dipping.
When preparing meat, especially chicken or turkey, for crispy skin,it’s a good trickto add baking powder to the dry rub. Applying baking powder to the skin will react withmoisture and change the pH level, producing super crispy skin during cooking.