Grilled Jerk Turkey
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
Reviews
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 !