Apricot Chili Spiced Grilled Turkey Breast

4-8
Servings
4-24h
Prep Time
20-40m
Cook Time
4h 20m
Ready In


"If anyone knows me, they know I love to grill. And chicken or turkey is the perfect food to grill. But after a while it can get boring. I'm always looking for something new. This is one of my favorite recipes for a grilled turkey breast. It is a simple glaze, but it has amazing flavor and very simple. Because of the fruit in this recipe, a wild rice recipe with dried apricots, cranberries and pecans is a great side, as is some orange roasted green beans. I try to keep some of the same fruit flavors in the side dishes. This is a bit spicy, but not HOT, just a very subtle flavor."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (501.2 g)
  • Calories 1943.9
  • Total Fat - 187 g
  • Saturated Fat - 74.5 g
  • Cholesterol - 326.9 mg
  • Sodium - 181.8 mg
  • Total Carbohydrate - 34 g
  • Dietary Fiber - 1.8 g
  • Sugars - 7.3 g
  • Protein - 34.1 g
  • Calcium - 47.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 0.1 mg

Step 1

Marinade ... Add the olive oil, salt, pepper and red pepper flakes and mix well. Rub all over the turkey breast or chicken and place in a large baggie and marinate all day or even over night. For the turkey, I make sure to marinade over night. For the chicken breasts, at least 6-8 hours. This recipe can also be used for smaller cuts of chicken, but only marinate 4-6 hours.

Step 2

Glaze ... Mix the apricot preserves with the chili sauce and lime juice and set to the side.

Step 3

Grill ... These are really best grilled either on a outside grill or indoor grill. Oven baking is not the best option for this recipe. Start grilling skin side down (if using turkey or chicken with skin on) on medium heat so the skin does not burn. Flip the chicken and brush with the glaze. Cook another 5 minutes and flip again and brush with the glaze. Continue cooking and brushing on the glaze until the juices run clear. About 35-40 minutes total cooking time for a turkey breast and 20-30 for large bone in/skin on breasts. Use a thermometer if you are not sure when the turkey or chicken is done - 165 degrees. I normally remove mine just under, and let them rest before serving.

Step 4

Serve ... Slice and serve family style. ENJOY!

Tips & Variations


No special items needed.

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