THANKSGIVING TURKEY BURGERS WITH LEFTOVER STUFFING AND CRANBERRY SAUCE
Print RecipeIngredients
- 1 package dry Italian salad dressing mix
- 2 tablespoons water
- 2 tablespoons brown sugar
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 bunch green onions, cleaned and chopped
- 2 cloves garlic
- 1 jalapeño, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 8 pieces chicken drumsticks and thighs
- Vegetable oil (to brush grill grates)
Instructions
PREPARATION
For marinade, combine dry Italian salad dressing mix, brown sugar, thyme, cinnamon, salt, cayenne pepper, green onions, garlic, jalapeños, lime juice, olive oil and water in blender. Blend until smooth. Set aside ¼ cup marinade for later use. Place chicken in shallow dish. Pour remaining marinade over chicken, toss to coat. Refrigerate. Turn chicken occasionally to ensure sides marinate evenly. Marinate at least two hours or overnight.
Heat grill to medium-high. Oil grill grates lightly with grill brush. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 to 12 minutes. Move chicken to a cooler part of grill. Brush with reserved marinade. Grill with cover closed about 10 to 15 more minutes, until chicken is thoroughly cooked.
