1/2 c unsalted butter or margarine
1 c cayenne pepper sauce
1 tbsp Worcestershire sauce
1 tsp minced fresh garlic
2 tbsp light brown sugar
2 lbs TURKEY THIGHS, boned, skinned and fat removed
1/4 tsp each cracked black pepper and sea salt
1/4 tsp paprika
1/8 tsp each garlic powder and onion powder
Melt butter over low heat in a saucepan.
Stir in sauces, garlic and sugar; bring mixture to a simmer, stirring frequently.
Simmer no more than 5 minutes. Remove from heat and cool to room temperature.
In a self-closing food-safe plastic bag, combine cooled marinade and thighs.
Seal bag and refrigerate 12 to 18 hours, turning occasionally to marinate evenly.
Remove turkey from marinade and discard marinade. Allow most of the marinade to drip off the turkey.
Mix the seasonings and herbs together.
Lightly sprinkle each thigh with a mixture of the seasoned pepper mix.
Prepare grill for medium heat indirect grilling. Place turkey thighs on oiled grill rack, about 5 to 6 inches from the heat.
Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 165°F.