Teriyaki Barbecued Turkey Thighs

Sometimes the simplest marinades do the heaviest lifting.

Four turkey thighs go into a bag with teriyaki sauce and unsweetened pineapple juice, then hang out in the fridge overnight while all that sweet, salty, tropical flavor soaks deep into the meat.

The next day, they hit the grill skin-on over moderate-hot coals for about 45 minutes, getting turned frequently so that teriyaki glaze caramelizes into dark, sticky, charred edges without burning.

Three ingredients. One overnight wait. A table full of people fighting over the last piece.

Chef Tips

• Bone the thighs yourself but leave the skin on. The skin shields the meat from direct heat and crisps up into something you’ll be peeling off and eating on its own.
• Turn the thighs frequently on the grill. The sugars in the teriyaki and pineapple juice burn easily, so keep them moving.
• An overnight marinade is key here. A quick soak won’t cut it with cuts this thick.
• Use a meat thermometer and pull the thighs at 180F in the thickest part for juicy, fully cooked dark meat.