Kitchen notes · a little help before you start
Maple Soy Grilled Turkey Thighs
Maple sweetness and soy's savory depth give these turkey thighs an especially inviting glaze. There is a little ginger warmth in there, too, with enough pepper to catch your attention. A browned piece of turkey with those sticky edges makes a very appealing dinner.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 95 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Save some marinade before it touches the turkey
Pour half the marinade over the thighs and refrigerate the rest separately. That reserved portion is for basting near the end of grilling, so keep it away from the raw turkey from the start.
2. Give the thighs time to soak
An hour is the minimum, but the turkey can sit in the marinade for up to 24 hours. Turn or massage the sealed bag or container so the oil and maple-soy mixture coat the skin and meat well.
3. Use the thermometer
The grill time gets you close, but turkey thighs are done when the thickest part reaches 165 degrees F. Check away from the bone so you're reading the meat, then let the thighs rest before serving.
Get to know the ingredients
Bone-in, skin-on turkey thighs
The thighs go on the grill skin side down first, so keep the skin on. Bone-in pieces also need a real temperature check in the thickest part before they come off the grill.
Pure maple syrup
Maple syrup is a big part of the marinade and the final baste. Since that reserved marinade hits the grill late, it helps give the thighs their sweet, glossy finish.
Low-sodium soy sauce
Use low-sodium soy sauce, since the marinade already contains salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Maple Soy Grilled Turkey Thighs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
In the last 15 minutes, brush on the reserved marinade once, then keep grilling until the turkey reaches 165 degrees F. After that, give the thighs 5 minutes off the grill before you cut in.
A little more help as you go
A little help before you start
Use a glass container or a large freezer bag for marinating, then keep the extra marinade covered in the fridge. That small bit of separation makes the basting step simple later on.
Mind the skin side
Start the thighs skin side down on the grill. After that, turn them occasionally so they cook evenly while the marinade has time to deepen and cling.
A few questions you might have
Can I pour all the marinade over the turkey?
No. Use only half on the raw turkey and refrigerate the other half separately. The saved marinade is used for basting during the last part of grilling.
Do I add the oil to the marinade bowl?
Add the oil after the marinade has been poured over the turkey. Then seal the container or bag and turn or massage everything to coat the thighs.
How long should the turkey marinate?
Refrigerate the thighs for at least one hour. They can stay in the marinade for up to 24 hours before grilling.
When do I baste the thighs?
Baste once with the reserved marinade during the last 15 minutes of the cook time. Keep grilling until the thickest part of the meat reaches 165 degrees F.
Should the thermometer touch the bone?
Aim for the thickest part of the meat. For bone-in thighs, that gives you a better read than checking right against the bone.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
