Grilled Smoked Turkey Thighs

Grilled Smokey Turkey Thighs

2-4 turkey thighs, skin on, bone in
1/4 ti 1/2 cup olive oil
1/4 to 1/2 cup apple cider vinegar
1 tablespoon worchestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons polynesian pepper sauce
1 tablespoon siracha sauce
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup hickory wood chips

Turkey thighs are a real bargain if you can get them. I think they absorb marinade much better than any other cut of turkey. Oil an 8 x 8 inch glass baking dish (or larger if using 4 or more thighs). Liberally salt and both sides of each turkey thighs. Except wood chips, whisk remaining ingredients together well. Pour marinade over thighs and have thighs skin side up. Marinate overnight. Take thighs out of marinade and let get to room temperature. Meanwhile soak hickory chips in cold water and set aside.

Get your briquets nice and hot, about half of them with a white coating. Drain wood chips and sprinkle over the briquets. Place grill over coals and place thighs skin side down and cook on that side. When sufficiently charred, turn thighs over and grill on other side. Use an instant meat thermometer and test thighs in the thickest part of the thigh but not next to the bone. Move thighs around if one is getting cooked more than others. Remove thighs to a plate when internal temperature reaches 155 F. Let thighs rest for 10 minutes and serve with your favorite side. So tender and juicy and a perfect char on the exterior.