- The length of time it takes your grill to warm up will depend on the size of your grill as well as charcoal and desired cooking temperature. The important thing you’ll want to see is that the grill is at the temperature you will be cooking at. - The cooking time of the thighs can depend on a variety of factors such as the exact cooking temperature, size of the turkey thighs, cooking method, etc. You want to cook bone-in turkey thighs until they reach an internal temperature of 165 degrees F, in the thickest part of the meat.
Charcoal Grill Instructions:
- Fill your grill with the charcoal of your choice. There are many kinds, but for this we are using lump hardwood.
- Once you have filled your Minimax, make sure the air vent door is open as well as the lid.
- You can use a bought fire starter cube or a little torch but whatever you do, do not use petroleum starter fluid. Lighting the charcoal isn’t hard but just take your time and give the charcoal a few minutes to get started.
- After 10 minutes close the lid and give the grill time to warm up.
- Place turkey thighs in a medium glass container or a large freezer bag.
- In a medium bowl or liquid measuring cup, whisk together maple syrup, soy sauce, ginger, garlic, pepper flakes and salt.
- Pour half of the marinade into the container or bag with the turkey. Cover and refrigerate the remaining marinade.
- Add oil to the turkey thighs. Seal container or bag and turn or massage to coat.
- Refrigerate turkey thighs for at least one hour, and up to 24 hours before grilling.
- To cook, preheat Minimax to 400 degrees F, following the directions in the post above.
- Place turkey thighs, skin side down, on the grill and grill for 40-50 minutes, turning occasionally, basting once with reserved marinade in the last 15 minutes of cook time.
- Grill until a meat thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and let rest for 5 minutes before serving.