Grilled Turkey Thighs with Mushroom, Mashed Sweet Potato & Peas

This post is sponsored by Turkey Farmers of Canada.

As we’ve entered our summer season, using the grill will be a staple throughout the next few months. Let’s enjoy it together; this recipe is a great place to start.

---

Serves: 4

Prep time: 10 minutes

Cooking Time: 50 minutes

INGREDIENTS

4 turkey thighs, bone-in, skinless

4 tsp garlic, minced

2 Tbsp, onion powder

2 ½ tsp chilli powder

2 Tbsp, maple syrup

2 ½ Tbsp Sriracha

4 Tbsp olive oil

1 tsp salt

1 tsp black pepper

1 ½ tsp red pepper flakes

7oz cremini mushrooms, rinsed

1 ½ cups garden peas

2 large sweet potatoes, peeled, cooked and mashed

DIRECTIONS

1. Set an oiled 9-10 inch cast iron grill on the stove at medium-high heat.

2. 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. *

3. Grill the turkey thighs on both sides for a total of 30 - 35 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F. 

4. 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.

5. Add the garden peas to the mushrooms. Reduce heat to medium low and simmer for another 5 minutes.

6. Serve grilled turkey thigh with mashed sweet potatoes, and top with mushroom and peas. 

TIPS:

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.