Grilled Turkey Breast Recipe
2 garlic cloves, peeled and sliced
3 T. apple cider vinegar
3 T. olive oil
1 t. fresh thyme leaves
3 T. fresh lime juice
1 T. soy sauce
1 3-lb. boneless, skinless, turkey breast
In a shallow pan, combine garlic, vinegar, olive oil, thyme juice and soy sauce for the marinade and set aside.
Pound the breast to an even thickness of about 1 1/2 inches. Place in the marinade, cover and refrigerate for at least 3 hours.
Light a fire in the barbecue grill with 5 pounds of charcoal and allow to burn for about 30 minutes. Or set a gas grill for 375 degrees. Oil grid lightly.
Remove the breast from marinade and reserve the marinade for basting. Place the turkey on the grid, 6 inches from the coals and grill, basting often — about 5 minutes on each side, or until juices run clear when pierced. Slice against the grain in 1/4-inch slices. Serve with cranberry chutney or cranberry pineapple salsa.
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