GRILLED CHIPOTLE TURKEY LEGS
Before grilling, marinate the turkey in a vibrant rub made with citrus, honey, oregano and coriander. This dish pulls inspiration from Yucatan turkey, a protein popular in Mexico's Yucatan region, except our version swaps out the traditional annatto paste for chipotle in adobo.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk the zest and juice of 1 orange, the juice of 1 lemon, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons dried oregano, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 chopped chipotle in adobo sauce plus 1 tablespoon of the sauce, 2 minced garlic cloves, 1 teaspoon pepper, 1/2 teaspoon allspice and 1 tablespoon dark rum (optional). Season 2 turkey legs with salt; rub with the marinade, then refrigerate at least 2 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Place the turkey, skin-side up, on the cooler side of the grill; cover and grill until the meat is cooked halfway, 50 minutes. Turn and cook until the thigh reaches 170, 50 more minutes, moving the meat to direct heat during the last 10 minutes to brown the skin. Let rest for 10 minutes before carving.
Nutrition Facts : Calories 327 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 152 milligrams, Sodium 164 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 36 grams, Sugar 15 grams
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