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.
