Chili-Spiced Smoked Turkey Breast

You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

Yield: 16 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 11%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 25.6g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 1.4mg
  • Sodium: 119mg
  • Calcium: 13mg

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons unsweetened cocoa
  • 2 teaspoons paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 (6-pound) whole turkey breast
  • 2 cups mesquite chips
  • Cooking spray

Preparation

  1. Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.
  2. Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
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