Recipe courtesy of Ray Isacsson

Southwest Marinated Grilled Turkey Breast with Chimichurri Sauce

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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


  1. Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
  2. 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.
  3. 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:

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