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Turkey Cutlets in Smoky Chile Marinade




Source of Recipe


by Laurel, from The Cooking Club of America’s Cooking Pleasures, August/September 2003


List of Ingredients




4 (6- to 8-oz.) turkey cutlets (1/2- to 3/4 - inch thick)

Marinade:
1 cup fresh orange juice
¼ cup fresh lime juice
¼ cup soy sauce
1 tablespoon chopped chipotle chile in adobo sauce
1 tablespoon chile powder
2 teaspoons chopped fresh oregano
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons grated orange peel
1 teaspoon grated lime peel
1 teaspoon freshly ground pepper
½ teaspoon salt
1/3 cup vegetable oil

Garnish:
1 orange, cut into wedges

Recipe



Place turkey in large resealable plastic bag. In small bowl, stir together all marinade ingredients. Place ½ cup of the marinade in small saucepan; refrigerate. Pour remaining marinade over turkey; seal bag. Refrigerate at least 1 hour or up to 4 hours.

When ready to grill, heat grill. Bring reserved marinade to a boil over medium-high heat; reduce heat to medium. Simmer 3 minutes.

Remove turkey from marinade; discard marinade. Place turkey on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill 8 to 10 minutes or until no longer pink in center, turning once. Place on platter; pour reserved marinade over turkey. Garnish with orange wedges.