Chipotle-Lime Marinated Turkey Breasts

Prep Time: 15 min(s)
Cook Time: 1 hr(s)
Serves: 4
Difficulty: Beginner
Ethnicity: American
Tools:
9 x 13-inch baking pan
cutting board
grill
large chef's knife
large mixing bowl
measuring cups
measuring spoons
oven/grill thermometer
pastry brush
tongs
whisk
wire rack with tray (seasoning, cooling, resting)
wooden spoon

The key to this recipe is maintaining the temperature of the grill; a thermometer is a necessity. Allow time for overnight marinating.
Ingredients:
3 garlic cloves - peeled and minced (Learn How)
1/4 cup(s) lime juice - fresh
1/4 cup(s) rice vinegar
1 teaspoon(s) cumin
2 tablespoon(s) chipotle in adobo
2 tablespoon(s) honey
3 tablespoon(s) olive oil
1 tablespoon(s) oregano - finely chopped
1 tablespoon(s) cilantro - finely chopped
1 turkey breast - (4-5 lbs.)
1 pinch kosher salt

Steps:

-Combine all of the marinade ingredients in a deep dish. Add the turkey breast and marinate overnight in the refrigerator, turning a few times.

-Remove the turkey from the marinade; transfer the marinade into a small saucepan and bring to a boil. Use it for basting.

-Season the turkey liberally with salt and start the grill. If using a charcoal grill, light it 30 minutes before seasoning the turkey.

-Fire the two outside burners on a gas grill and leave the center one off. Place a drip pan on top of the burner that is off (underneath the grate).

-Place the turkey over the drip pan. Keep the turkey away from direct flame and maintain a temperature of 350 degrees with the lid closed.

-If using charcoal, place all of the coals over to one side and the drip pan on the other.

-Grill slowly for and hour until an internal temperature of 160 degrees is achieved. Keep basting the turkey every 20 minutes or so.

-Let the turkey rest for at least fifteen minutes before slicing.

Save the leftovers for sandwiches with avocado and bacon.

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