Grilled Chili Oil Turkey Thighs (燒烤油辣椒火雞髀, Siu1 Haau1 Jau4 Laat6 Ziu1 Fo2 Gai1 Bei2)

 

This recipe was updated on 29 Oct 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

Since I’m sure that you want to eat more turkey after Thanksgiving J, here’s a simple grilled turkey recipe based on soy sauce and Laoganma brand Chili In Oil that’s probably spicy than your usual Thanksgiving turkey. Laoganma brand Chili In Oil has chunks of chili in oil and is spicy more than hot. Chili garlic sauce can be substituted if you cannot find this item at your local Asian market. The fresh turkey thighs were purchased in packages of two at my local supermarket.

Enjoy!

Ingredients

4-6	4-6	Fresh turkey thighs (火雞髀, fo2 gai1 bei2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
3 Tbs.	45 ml.	Laoganma brand Chili In Oil (油辣椒, jau4 laat6 ziu1) or equivalent
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
½ cup	125 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Laoganma Brand Chili In Oil
(油辣椒, jau4 laat6 ziu1)

Instructions

1. Prepare the turkey thighs by removing any excess fat and remaining yellow skin. Ideally all the yellow skin was removed during the vendor’s turkey cleaning process, but some always remains and will prevent the marinade from penetrating the skin. Use your fingers and rub any remaining yellow skin from the turkey under cold running water.
2. Marinate the turkey in a covered container up to 48 hours, turning every 24 hours, in the refrigerator with the ginger and garlic crushed in a garlic press, Laoganma brand Chili In Oil or equivalent, soy sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. The amount of the marinade may look like too much, but the turkey thighs will be dipped into the marinade during grilling, which will use it up. Take the turkey out of the refrigerator at least one hour before cooking.
3. Prepare the charcoal 

   

   Turkey Thigh Chili In Oil Marinade

   or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the turkey and the side without the coals (the “cool” side) will be used for cooking the turkey. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the turkey from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Place the turkey, skin side up, on the cool side of the grill and cook for 10-12 minutes covered. Uncover the grill and dip the thighs back into the marinade. Put the thighs back onto the cool side of the grill. Cover the grill and cook for another 10-12 minutes.
6. Uncover the grill and dip the thighs back into the marinade. Place the turkey thighs, skin side down, on the hot side of the grill until the skin browns for 3-5 minutes. Turn the turkey thighs over, skin side up, to brown for another 3-5 minutes. Remove the turkey from the grill and allow to rest for 10 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the turkey.