Grilled Turkey Thighs with Mushroom, Mashed Sweet Potato & Peas
Ingredients
- 4 bone-in, skinless turkey thighs
- 4 tsp garlic minced
- 2 tbsp onion powder
- 2 ½ tsp chili powder
- 2 tbsp maple syrup
- 2 ½ tbsp sriracha hot sauce
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 ½ tsp red pepper flakes
- 7 oz cremini mushrooms rinsed
- 1 ½ cups garden peas
- 2 large sweet potato peeled, cooked and mashed
Instructions
- Set an oiled 9-10 inch cast iron grill on the stove at medium-high heat.
- Place turkey thighs in a large bowl. Add minced garlic, onion powder, chill powder, maple syrup, sriracha, 2 tbsp olive oil, ½ tsp of salt ½ tsp black pepper, red pepper flakes. Gently toss the thighs using a spatula or tongs to ensure they are coated in seasoning. *
- Grill the turkey thighs on both sides for a total of 30 - 35 minutes. Use a meat thermometer to ensure internal temperature reaches 165oF.
- Cut the mushrooms into halves. Heat remaining olive oil in a saucepan over medium heat, add the mushrooms; season using remaining salt and pepper. Allow to cook until slightly tender. 5-6 minutes.
- Add the garden peas to the mushrooms. Reduce heat to medium low and simmer for another 5 minutes.
- Serve grilled turkey thigh with mashed sweet potatoes, and top with mushroom and peas.
Notes
Turkey thighs can be seasoned ahead of time and placed in the refrigerator for up to 24 hours before cooking. A barbecue can also be used to grill the turkey thighs.
Nutrition
Calories: 598kcalCarbohydrates: 39gProtein: 57gFat: 24gSodium: 965mg
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