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