© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
You don’t need to catch a flight to experience the tastes of the island! This turkey thigh recipe combines the flavors of traditional Jamaican spices that you can grill up right in your own backyard. Serve over a bed of yellow rice and raisins for an authentic Jamaican meal.
2 ½ lbs Turkey thighs, boneless, skinless, all fat removed
Marinade
1 c Yellow onion
½ c Green onion
1-2 ea Habanero pepper, seeded
1 tbsp Garlic cloves
½ tbsp Allspice
½ tbsp Black pepper
½ tsp Thyme leaves
½ tsp Nutmeg
¼ c Soy sauce
½ tbsp Sesame oil
¼ c Lime juice
¼ c Cilantro leaves
Optional: Yellow rice and raisins
Prepare turkey thighs by removing all silver skin and fat.
Separate the thighs into smaller pieces to allow marinade to more easily penetrate and turkey to cook more evenly.
Place turkey in a non-metallic container or Ziploc bag.
Combine all marinade ingredients in a blender and puree until smooth.
Pour marinade over turkey and refrigerate overnight.
TO COOK:
Remove turkey from marinade and shake off excess. Place on a preheated 350F grill and cook for 3-4 minutes.
Turn turkey and grill for an additional 3 minutes.
Continue turning after 1-2 minutes on each side until the turkey reaches an internal temperature of 165F.
Remove and allow turkey to rest for 2 minutes before slicing.
Slice turkey as desired or serve in smaller 3-4-ounce pieces.
Serve over yellow rice with raisins as a suggested side dish.
NOTE: Habanero peppers are very spicy, but are somewhat mild and slightly sweet once the seeds are removed. To increase the heat level, keep the seeds to use in the marinade.
263 Total Calories
12 g Total Fat
41 % Daily Total Fat
97 g Cholesterol
680 mg Sodium
10 g Total Carbohydrates
27 g Protein