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| 3/4 Tasse | chilli sauce |
| 1 Esslöffel | brown sugar |
| 1 Esslöffel | Worcestershire Sauce |
| 2 Teelöffel | mustard prepared |
| 2 | Turkey thighs, (about 12 oz. each) |
| 1 Teelöffel | chilli powder |
| 1/4 Teelöffel | garlic powdered |
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1. Preheat the oven to 350 degrees F. In a small nonreactive baking dish, combine the chili sauce, brown sugar, Worcestershire, and mustard. Place the thighs, skin side down, in the dish; turn to coat. Season the skin with the chili powder and garlic powder. Cover the dish with aluminum foil.
2. Bake for 45 minutes. Remove the foil and continue baking, basting occasionally with the sauce, until the thighs are tender, about 15 to 25 minutes.
Microwave instructions: Place all ingredients in a microwave-safe baking dish. Tent with wax paper. Cook on high (100%) for 5 minutes. Cook on medium (50%) for 20 minutes. Let stand, covered with aluminum foil for 10 minutes.
From "The Turkey Cookbook" by Rick Rogers
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