Barbecued Turkey Thighs
These barbequed chicken thighs hold their form nicely during slow heat cooking and can hold their own among other grilled turkey recipes.
- 1/2 cup ketchup
- 2 tbsp sugar
- 1 tbsp quick cooking tapioca
- 1 tbsp cider vinegar
- 1/4 tsp cinnamon
- 1/4 tsp crushed red pepper
- 2-2 1/2 pounds turkey thighs (about 2 thighs) or meaty chicken pieces (breast halves, thighs, and/or drumsticks), skinned
- 2-3 cups brown rice or whole wheat pasta cooked
- garnish cilantro, fresh chopped
- In a 3½- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon and crushed red pepper (see Tip). Place turkey thighs, meaty sides down, on ketchup mixture.
- Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting for 4½ to 5 hours. Transfer turkey to a cutting board. Remove meat from the bones; discard bones. Coarsely shred turkey. Pour cooking juices into a large bowl; skim off fat. Add turkey and toss to coat. Serve turkey mixture with rice and garnish with cilantro if desired.
- Tips: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 204 cal., 11 carb., 8 g sugar, Exchanges .5 other carb., Carb choices: the same.
- For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Recipe by EatingWell.com via WineShop at Home