I love this recipe. I have made it several times for many different people and everyone raves about it, especially the salsa. However i usually make it with chicken thighs or breast although any meat selection tastes great.
Jerk Turkey Cutlets with Cranberry-Habanero Salsa
Some make their own dry jerk seasoning rub, but we found the Jamican jerk seasoning by Spice Islands to be a great substitute and time-saver. Don't let the ingredient list intimidate you, many of the items are already in your pantry.
More From Cooking Light
- Calories: 316
- Calories from fat: 23%
- Fat: 8g
- Saturated fat: 1.8g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 3.2g
- Protein: 40.7g
- Carbohydrate: 19.4g
- Fiber: 1.2g
- Cholesterol: 102mg
- Iron: 2.7mg
- Sodium: 731mg
- Calcium: 47mg
- 1/2 cup (2-inch) sliced green onions
- 2 tablespoons ground allspice
- 2 tablespoons fresh or 2 teaspoons dried thyme
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons black pepper
- 3/4 teaspoon salt
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce
- 1/4 teaspoon ground cloves
- 2 garlic cloves, minced
- 1 habanero pepper, seeded and chopped (optional)
- 12 (2-ounce) turkey cutlets
- 1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
- 1 tablespoon vegetable oil, divided
- Cranberry-Habanero Salsa
- To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
- To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
- Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
- Note: Try leftover marinade on chicken, pork, or shrimp.
Only you will be able to view, print, and edit this note.Add Note