Turkey is my go-to protein. It is low in fat, high in protein and has a neutral flavor, which lends itself easily to many different recipes. This is an Asian treatment that packs a lot of flavor.
1 package of turkey tenderloins (see photo). My local grocery purveyors carry this product. If you cannot find turkey, the recipe will work just as well with large boneless chicken breasts.
3/4 cup grapeseed oil or any neutral flavor oil such as canola
3 limes juiced plus the zest of one of the limes
1 teaspoon toasted sesame oil
1 inch piece of fresh ginger chopped (no need to peel)
3 cloves of garlic chopped
4 scallions sliced (green and white parts)
1 teaspoon soy sauce
a pinch of salt, the soy sauce is salty
fresh ground pepper
Place tenderloins in a gallon-size Ziploc bag. Add all ingredients. Seal bag. Be sure to let all the air out. Massage ingredients into turkey. Place in the refrigerator and let sit for a minimum of two hours or overnite.
When ready, preheat grill. Remove turkey from the refrigerator and bring to room temperature. With a paper towel remove excess marinade. When grill is up to about 400 degrees put on tenderloins and lower heat to lowest setting. Close lid and leave it for at least 7 minutes. Do not fuss with it before 7 to 8 minutes.
Turn over and cook for another 7 to 8 minutes. Internal temperature should be 165 degrees.
Unless you can tell by touch, I recommend you purchase an instant read thermometer. It is important the meat is thoroughly cooked, but you can very easily overcook boneless turkey. There is nothing worse than overcooked turkey.
When turkey is done, remove from grill and let rest. Slice 3/4-inch pieces on the bias and serve with your favorite sides. I will post the sides I served with this in the next few days. Enjoy!