Grilled Jerk Turkey

Name: Grilled Jerk Turkey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/4 cup rice vinegar; 1/4 cup orange juice; 2 tablespoons canola oil; 2 tablespoons reduced-sodium soy sauce; 2 green onions, chopped; 2 garlic cloves, minced; 4 teaspoons chopped jalapeno pepper; 1 tablespoon Caribbean jerk seasoning; 1-1/2 teaspoons packed brown sugar; 1-1/2 teaspoons minced fresh gingerroot; 1/2 teaspoon salt; 1 package (20 ounces) turkey breast tenderloins

Moist and seasoned with ginger, Caribbean jerk spices and jalapeno pepper, this simple grilled entrée is more tangy than hot and spicy. It's wonderful for backyard barbecues. Diane Halferty - Corpus Christi, Texas

Ingredients

1/4 cup rice vinegar
1/4 cup orange juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 green onions, chopped
2 garlic cloves, minced
4 teaspoons chopped jalapeno pepper
1 tablespoon Caribbean jerk seasoning
1-1/2 teaspoons packed brown sugar
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon salt
1 package (20 ounces) turkey breast tenderloins

Directions

In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from the turkey. Lightly oil the grill rack. Grill turkey, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cut into slices.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

4 ounce-weight: 195 calories, 5g fat (1g saturated fat), 69mg cholesterol, 481mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Originally published as Jerk Marinade in Healthy Cooking June/July 2008

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Jerk Master

Nov 6, 2012

Couple a tips: Try to use Scotch Bonnet peppers if possible- if not, Habaneros are a close second.Cook using Pimento leaf - a few inside the bird - a few in the pan with some water (flavorful Steam)MOST IMPORTANT: A handful of pimento wood chips or flakes - wrapped in foil in oven.Without Pimento wood, you can't call it? Jerk !