Barbecued Turkey Thighs

Pat the turkey thighs dry with paper towels and season them generously with salt and pepper on both sides.

Combine ketchup, sugar substitute, tapioca, vinegar, Worcestershire sauce, ground cinnamon, and crushed red pepper in a small bowl, stirring until the tapioca is fully dissolved and the sauce is smooth.

Preheat a grill or grill pan to medium-high heat (approximately 400°F), lightly oiling the grates to prevent sticking.

Place turkey thighs skin-side down on the hot grill and cook for 6-8 minutes until the skin begins to char and brown.

Flip the turkey thighs and brush generously with the prepared barbecue sauce on the meat side.

Continue grilling for 12-15 minutes, turning and basting with additional sauce every 3-4 minutes to build layers of flavor and prevent burning.

Check that the internal temperature at the thickest part of the thigh reaches 165°F (74°C) using a meat thermometer; if not quite there, reduce heat to medium and continue cooking for 5-8 minutes more.

Transfer the turkey thighs to a cutting board and let them rest for 5 minutes before serving.

Prepare brown rice according to package directions while the turkey grills, cooking until tender and the liquid is absorbed.

Serve the barbecued turkey thighs hot alongside the cooked brown rice, drizzling any remaining warm sauce over the top.