Grilled Jerk Koch’s Turkey Thighs w/Peach Chutney

Serves 2 to 4
Prep time: 5 minutes; cooking time: 20 minutes


  • Koch’s Turkey thighs
  • ½ cup canola oil
  • 3 Tbsps. wet jerk seasoning
  • Juice from 2 limes
  • 2 Tbsps. ginger, roughly chopped
  • Peach Chutney (see recipe)
  • Rice & Kidney Beans (see recipe)


  1. Heat grill to medium.
  2. Remove bone from thigh; butterfly thigh by inserting knife into thickest part of meat; slice into thigh until knife reaches middle; remove knife; now open thigh like a book (if it doesn’t lay flat, cut inside of thigh slightly so it does).
  3. Repeat step 2 for other thigh.
  4. In medium bowl, add meat, oil, seasoning, juice, ginger; use hands to coat turkey; put turkey on grill; cook covered over medium heat until done (about 10 minutes per side).
  5. Rest meat for about 5-to-10 minutes.
  6. Serve w/Peach Chutney, Rice & Kidney Beans.

Note: Don’t discard lime halves after you juice them.  Put them peel side down on top of thighs during last few minutes of grilling.  Heat from meat will release peel oil which will drip down into meat, resulting in great flavor.

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