Hoisin & Five Spice BBQ, Smoked Turkey Thighs and Aromatic Rice

I've been firing up the charcoal grill and smoking things a lot lately, I love this time of year and can not help myself. Even if its a bit chilly and theres snow still scattered here and there, its a great time to get back into the habit of grilling. The crisp air is just inviting us to take advantage of the outdoors, and of course we do. For this meal I made a meal reminiscent of classic barbecued chicken with a slight twist. Firstly I substituted chicken for turkey, in this part of Pennsylvania its the most readily available local meat. Turkey is a nice lean and hearty alternative to chicken and as I mentioned its produced locally without hormones and additives. The cost per pound is comparable to chicken, but the flavor I find to exceed the flavor of chicken. Turkey thighs are large, hearty and almost identical to cooking bone-in split chicken breasts. The second switch-a-roo is that I used a Chinese style barbecue sauce. I made a similar rub when I smoked ham hocks and pork chops, and I loved the five spice and smoke combination so much I  just did it again. I served these smoked thighs, with aromatic rice and sliced green onions this was a wonderful meal. With a hint of smoke and a sweet and tangy five spice rub this chicken- I mean turkey dinner was simple and delicious.

2 tablespoons brown sugar

6 tablespoons soy sauce (about 1/3 cup)

2 tablespoons seasoned rice vinegar

2 teaspoons fresh grated ginger

1 teaspoon chili sauce (sriracha)

2 tablespoons hoisin sauce

1 tablespoon honey

*Pinch of Chinese Five spice powder

(Prepare Charcoal Grill or smoker with charcoal. )

Combine sauce ingredients and stir until mixed. Pour over turkey thighs and rub all around the turkey. Using your finger, create a pocket of sauce under the skin. (Separate the skin slightly and rub marinade under the skin.) Place in the refrigerator while you prepare your grill. This can marinade 2 hours or overnight. 

Shake excess sauce off of the turkey sprinkle and rub with spice rub and place onto the prepared grill, (medium heat) Flip occasionally to prevent burning. Grill for 45 minutes to an hour or until the juices run clear. 

Place remaining marinade into a sauce pot and bring to a boil. Add salt, pepper, honey and sriracha to taste, I made mine just slightly spicy and sweet. You can add more or less sweetness and heat.  Serve over the turkey and the rice. 

I use a ratio of 1 cup of rice to 1 1/4 cups of water. I think it results in really fluffy perfect rice. You can also simply prepare your rice as directed on the package.

Finish the rice with 1 or 2 sliced green onions, salt, pepper and butter.