Shake ‘n Bake Plank-Grilled Turkey Thighs

Instructions

• Note: You will require a 2½ inch thick x 10 inches long x 8 inches (6 x 25 x 20 cm) wide Oak or Maple hardwood grilling plank, soaked in water for minimum 1 hour
• In a bowl whisk together buttermilk, mayonnaise, sour cream , black pepper, oregano, garlic, cayenne pepper and salt. Divide into 2 equal parts, approximately 1-½ cups (375 mL) portions. Cover one portion and refrigerate until required and leave the remaining marinade in the bowl. Set aside.
• Rinse turkey thighs under cold running water and pat dry. Place one-turkey thigh skin side up onto a cutting board. Using the tip of a sharp knife (boning or paring knives suggested) cut along the length of the thighbone.
• Carefully cut around the bone to remove it. Repeat with remaining turkey thighs. Discard turkey bones.
• Cut each turkey thigh into 2 equal pieces, this will make it easier to handle and allow the turkey to cook faster and more evenly.
• Place cut turkey thighs into the buttermilk marinade, turning evenly to coat each of the turkey thighs. Cover and refrigerate for 4 hours to marinate.
• Take the reserved marinade and pour into a large bowl and add one egg. Whisk and set aside.
• In a large self-sealing plastic bag combine the panko breadcrumbs, crushed sour cream and onion potato chips and Parmesan cheese.
• Drain water from grilling planks and set planks aside.
• Remove thighs from marinade. Dip turkey thighs into the egg/buttermilk batter coating evenly.
• Carefully remove and place into the breading potato chip mixture. Shake it up to evenly coat. Remove thighs and press firmly with your hands so that the breading adheres.
• Place onto grilling plank and repeat with remaining marinated turkey thighs, placing 4 pieces of breaded turkey thighs per plank, evenly spaced.
• Preheat grill to 400°F (200°C).
• Plank grill the turkey thighs with the lid closed for 30-40 minutes until fully cooked and the breading crisp and golden brown or until internal temperature of 160°F (75°C).
• Note: During cooking check occasionally to ensure the plank is not on fire. If it catches fire, reduce heat and spritz with a little cold water, close lid and continue to cook.
• Remove turkey thighs from grill. Set aside and let rest for 5 minutes. Serve immediately.