Turkey breast chops soak
for a short while in a jalapeno, lime and garlic marinade and
then grilled.
Jalapeno
Lime Turkey Grill
- 1 pound Honeysuckle White
Breast Chops
Jalapeno Lime Marinade:
6 tablespoons olive oil
1/2 cup lime juice
3 cloves garlic, finely chopped
1 to 2 jalapeno pepper, seeded and finely minced*
1/4 teaspoon salt
1/8 teaspoon black pepper
- Mix marinade oil, lime
juice, garlic and jalapeno, salt and pepper. Reserve 1/3 of the
mixture for basting. Refrigerate the Honeysuckle White breast
chops in the remaining marinade for 1 hour.
- Grill on a medium high
heat. Cover lid on grill while cooking chops. Grill for approximately
7 minutes on each side, basting with reserved marinade.
Makes 4 servings.
*Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
