Grilled Sambal Oelek Turkey Thighs (燒烤素辣椒火雞髀, Siu1 Haau1 Sou3 Laat6 Ziu1 Fo2 Gai1 Bei2)

This recipe was updated on 21 Oct 2015. Some instructions were changed and the Cantonese name for the recipe was added.

Here’s another grilled turkey thigh recipe, similar to the Grilled Ground Chili Garlic Oil Turkey Thighs recipe. The main seasoning in marinade is Sambal Oelek, which is ground fresh chili paste. Turkey thighs are my choice when I want to grill a small batch of turkey. I eat some of the turkey and then use the leftovers for sandwiches. My local supermarket now sells two fresh turkey thighs in a vacuum sealed package, so it’s very convenient to just grill the two thighs rather than having to thaw a whole turkey.

Enjoy!

Ingredients

2	2	One package 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
2 Tbs.	30 ml.	Huy Fong Foods brand Sambal Oelek (素辣椒醬, sou3 laat6 ziu1 zoeng3) or equivalent
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
4 Tbs.	60 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)
1 tsp.	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)

 

Huy Fong Foods Brand Sambal Oelek
(素辣椒醬, sou3 laat6 ziu1 zoeng3)

Instructions

1. Prepare the turkey thigh pieces 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 for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Huy Fong Foods brand Sambal Oelek or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the turkey overnight, take it out of the refrigerator at least one hour before cooking.
3. Prepare the charcoal 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 not be used 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 cold side of the grill, and cook for 30-40 minutes covered. Remove the turkey from the grill and allow to rest for 10 minutes. The temperature of your fire and previous experience with your grill will determine the total cooking time for the turkey. If desired, the thighs can be deboned and the meat sliced into pieces before serving.