Grilled Turkey Breast with Chimichurri
Equipment
- Grill gas or charcoal
- Meat Thermometer
- Tongs
- Sharp knife
- Mixing bowl and whisk
Ingredients
For the turkey
- 1.5 to 2 pounds boneless turkey breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or Cajun seasoning for a bold Cajun turkey breast twist
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Juice of ½ lemon
For the chimichurri
- 1 cup flat-leaf parsley finely chopped
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 3 garlic cloves minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
Season the turkey
- Rub the turkey breast with olive oil and season with garlic powder, onion powder, smoked paprika (or Cajun seasoning), salt, pepper, and lemon juice. Let it sit for at least 10 minutes.
Heat your grill
- Set your grill to medium-high heat (about 400°F). If you're using charcoal, bank the coals to one side for a two-zone setup.
Grill to perfection
- Grill the turkey for about 8–10 minutes per side until a thermometer reads 160°F in the thickest part. Then let it rest for 5–10 minutes—it’ll rise to a safe 165°F and stay super moist.
Whip up the chimichurri
- Mix parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Let it sit while the turkey grills so the flavors can marry.
Serve and enjoy
- Slice the turkey thinly across the grain and spoon chimichurri generously over the top.