Dinner: Garlic-Chile Grilled Turkey Thighs

Recipe by /contributors/kemp-minifie When stripped of their skin and bones, turkey thighs can look a bit, well, naked. But once they're slathered with a spice paste pungent with garlic, chili powder, and cumin, and then grilled, you'll think you're eatin

Ingredients

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

Instructions

Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170 °F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.

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