A delightful recipe for Grilled Asian Turkey Breast with Soy, Garlic and Chili Paste
1.5kg boneless, skiness turkey breasts/ Chicken breasts
1/4 cup reduced-sodium soy sauce
2 tsp chili paste with garlic
2 cloves garlic, peeled and sliced
2 scallions, trimmed, cut into large chunks (green and white parts)
1/4 cup water
Combine all ingredients in a ziploc bag. Seal the bag, pressing out most of the air. Massage the bag to distribute the ingredients evenly, and set in the refrigerator to marinate for at least 6 hours, or (preferably) overnight. Turn the bag over once or twice, if you remember, to marinate the meat more evenly.
When you’re ready to cook, remove the turkey from the refrigerator. As it comes to room temperature, preheat your grill on high heat.
Grill the turkey/ chicken for approximately 10 minutes on each side, until it reaches an internal temperature of 73C.
Remove the turkey and allow it to sit at room temperature for a few minutes before slicing. Or, cool completely, and refrigerate or freeze.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.