TIP: If you’re using boneless turkey thighs, reduce the grill temperature to 15-20 minutes.
Place the turkey thighs in a large resealable freezer bag. In another bowl, whisk together the olive oil, juice of the lemon, basil, parsley, rosemary, thyme and garlic cloves. Pour this mixture all over the raw turkey thighs and seal the bag. Marinate the turkey in the fridge for 4-6 hours, or overnight.
When ready to grill, remove the turkey from the fridge and let it come to room temperature for about 30 minutes. Heat the grill to 375 F. Remove the turkey from the marinade and place it on the grill, cooking for 25-30 minutes, or until a meat thermometer reaches a temperature of 165 F.
While the turkey is grilling, make the chimichurri sauce. In a food processor or blender, combine all chimichurri sauce ingredients until nearly smooth, with a bit of texture.
Serve the grilled turkey topped with chimichurri sauce and enjoy immediately.
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