Grilled Turkey Breast with Chimichurri
This is my favorite recipe for turkey breast, which produces something entirely different than the oven-roasted turkey breast we all know so well. Marinating and grilling add tremendous flavor, and since it cooks quickly, moisture is retained. Use a bone-in turkey with the skin (best flavor, I think), although boneless skinless breasts will not disappoint. Oven French Fries are a great accompaniment and are delicious dipped in the Chimichurri Sauce.
Yield 4 servings
Ingredients
1 turkey breast half, 2 to 3 pounds
Marinade:
1 small lime, halved
4 garlic cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 jalapeño pepper, stem removed
3 tablespoons chopped cilantro (you can use tender stems and save the leaves for your Chimichurri)
1 teaspoon cumin powder
1 teaspoon ground coriander seed
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup tequila (can substitute 2 tablespoons apple cider vinegar and 2 tablespoons water)
1 recipe of Chimichurri Sauce
| 1 | Squeeze the juice of one of the lime halves into a blender or food processor, discard the peel, then throw in the other half, peel and all. Add the rest of the marinade ingredients, then puree. |
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| 2 | Place turkey breasts in a non-reactive dish or plastic bag, then pour marinade over. Seal and marinate, refrigerated, for 4 to 8 hours. |
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| 3 | Preheat grill. When grill is ready, oil the grill, then place turkey skin side down and cook until well-browned. Flip, then cook until internal temperature reaches 150°F. (Approximately 30 to 35 minutes total time for bone-in, 20 to 25 minutes for boneless.) |
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| 4 | When cooked, remove from grill and allow to rest 5 to 10 minutes. Slice and serve with some chimichurri sauce on top. Pass the rest of the chimichurri at the table. |
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