Recipe courtesy of Ray Isacsson

Southwest Marinated Grilled Turkey Breast with Chimichurri Sauce

Name: Southwest Marinated Grilled Turkey Breast with Chimichurri Sauce
Ingredients: 3 garlic cloves, crushed; 1 lime, juiced; 1 tbsp lemon peel, grated; 1/2 tsp salt; 1/2 tsp freshly ground pepper; 1 tbsp jalapeno, finely chopped; 3 tbsp cilantro, finely chopped; 1 tsp cumin powder; 1 tsp ground coriander seed; 1/4 cup Tequila; 2 boneless/skinless turkey breasts; 1 1/2 cups parsley; 6 garlic cloves more or less to taste; 1 tablespoon oregano; 1/4 cup olive oil; 3 tbsp vinegar; 1 tbsp salt; 1 tsp fresh ground pepper

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Ingredients

Marinade:

3 garlic cloves, crushed

1 lime, juiced

1 tbsp lemon peel, grated

1/2 tsp salt

1/2 tsp freshly ground pepper

1 tbsp jalapeno, finely chopped

3 tbsp cilantro, finely chopped

1 tsp cumin powder

1 tsp ground coriander seed

1/4 cup Tequila

2 boneless/skinless turkey breasts

Chimichurri sauce:

1 1/2 cups parsley

6 garlic cloves more or less to taste

1 tablespoon oregano

1/4 cup olive oil

3 tbsp vinegar

1 tbsp salt

1 tsp fresh ground pepper

Directions

Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.

Chimichurri sauce:

Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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