RK sweet and spicy turkey thighs 3
Nutritional Information

Per serving

86 g
37 g
64 g

Recipe courtesy of Renee Kohlman (www.sweetsugarbean.com).

Serves: 2
  1. Preheat oven to 400oF (205oC).
  2. Generously sprinkle salt and pepper over thighs.
  3. Place in a greased roasting pan and roast skin side up for 25 minutes.
  4. Meanwhile, whisk Hoisin, tamari and Sriracha sauces, honey, garlic and ginger in a small bowl. Pour into a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes.
  5. Remove turkey thighs from oven. Reduce heat to 375oF (190oC).
  6. Flip thighs over and brush with glaze. Flip over again and pour remaining glaze over turkey, skin side up.
  7. Return to oven and cook for 15 minutes. Remove from oven, brush thighs with pan juices, flipping over turkey.
  8. Return to oven and cook another 15 minutes. Remove from oven.
  9. Remove skin from thighs and brush with pan juices.
  10. Reduce heat to 325oF (162oC) and cook another 5 minutes.
  11. Insert thermometer into meatiest part of thigh; if meat is cooked to 165oF (74oC) it’s done. Let stand for 10 minutes before serving.
  12. Sprinkle with toasted sesame seeds and chopped chives.

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