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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly. | 2. Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours. | 3. Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		peeled	1210.4027	0.0	269.2806	6.8
red chili powder	1	tablespoon		1210.4027	0.0	269.2806	6.8
kosher salt	1	teaspoon		1210.4027	0.0	269.2806	6.8
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
turkey thigh total	3	pounds	bone-in skin-on	1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.