Grilled Turkey Breast With Chili Cumin Rub Recipes

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GRILLED CHILE-LIME TURKEY BREAST



Grilled Chile-Lime Turkey Breast image

A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.

Provided by Jordan VanDijk

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h55m

Yield 20

Number Of Ingredients 9

2 dried ancho chiles, stemmed and seeded
2 dried pasilla chile peppers, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried minced onion
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons brown sugar
2 limes, juiced
1 (5 pound) boneless turkey breast

Steps:

  • Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
  • Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
  • Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g

GRILLED TURKEY BREAST WITH CHILI CUMIN RUB



Grilled Turkey Breast with Chili Cumin Rub image

Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub's so good, consider making a double batch to use later on chicken or pork.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h20m

Yield 8

Number Of Ingredients 10

2 tablespoons packed brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon garlic pepper blend
1/2 teaspoon salt
5- to 6-lb bone-in whole turkey breast, thawed if frozen
2 tablespoons firm butter or margarine

Steps:

  • If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
  • Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
  • Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 390, Carbohydrate 4 g, Cholesterol 155 mg, Fat 3, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

GRILLED TURKEY WITH PRAIRIE RUB



Grilled Turkey with Prairie Rub image

Rub a turkey with a unique blend of dry mustard, dried orange peel, brown sugar, pumpkin pie spice and more.

Provided by Food Network Kitchen

Time 3h30m

Yield 6

Number Of Ingredients 15

One 10- to 12-pound turkey, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
2 bay leaves
1 head garlic, halved
1 medium onion, quartered
3 tablespoons firmly packed light brown sugar
3 tablespoons dried Italian seasoning
2 tablespoons granulated garlic
2 tablespoons English-style dry mustard
2 tablespoons sweet paprika
1 tablespoon ground ginger
1 tablespoon minced dried orange peel
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper
4 cups wood chips, such as hickory or mesquite, soaked in water for 30 minutes and drained

Steps:

  • Pat the turkey very dry, inside and out. Sprinkle the breast cavity with salt and pepper. Put the bay leaves, garlic and onion inside the cavity. Mix the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange peel, pumpkin pie spice, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Pulse the rub in a spice grinder in a few batches until finely ground. Spread the Prairie Rub over the entire turkey.
  • Prepare an outdoor charcoal grill over a medium-high heat for both direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
  • Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 hours 30 minutes to 3 hours. Transfer to a cutting board and let rest 10 minutes. Remove the bay leaves, garlic and onion before carving.

CITRUS GRILLED TURKEY BREAST



Citrus Grilled Turkey Breast image

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin
Buns, as needed
Sweet-and-Sour Pineapple Marmalade, recipe follows
Thinly sliced red onion, for topping
1/2 cup fresh orange juice (from about 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
  • For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  • Preheat a grill to 350 degrees F.
  • Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
  • Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
  • For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

GRILLED CHILI-SAUCED TURKEY BREAST



Grilled Chili-Sauced Turkey Breast image

Pop a turkey breast on the grill for an easy-on-the-cook get-together.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 8

1/4 cup margarine or butter, softened
3 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2-pound boneless turkey breast half with untorn skin
Vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chili sauce, if desired

Steps:

  • Heat coals or gas grill.
  • Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of turkey.
  • Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
  • Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili sauce.

Nutrition Facts : Calories 325, Carbohydrate 3 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 298 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg

CHILI-CUMIN RUB RECIPE - (4.1/5)



Chili-Cumin Rub Recipe - (4.1/5) image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano leaves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Steps:

  • Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

CHILI-RUBBED CHICKEN



Chili-Rubbed Chicken image

A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.

Provided by lazyme

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons coarse salt
1 teaspoon cracked black pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 whole chickens, each halved

Steps:

  • Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
  • Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
  • Let stand 1 to 2 hours.
  • Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

GARLIC-CHILE GRILLED TURKEY THIGHS



Garlic-Chile Grilled Turkey Thighs image

Provided by Kemp Minifie

Categories     Garlic     Poultry     turkey     Thanksgiving     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course

Number Of Ingredients 6

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

Steps:

  • Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
  • Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
  • Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
  • Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
  • Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
  • Grilling Procedure:
  • Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
  • For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
  • When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
  • Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE



Roast Turkey Breast With Chipotle-Herb Rub Recipe image

New twist to turkey. This makes awesome sandwiches! This recipes works just as well on the gas grill over indirect heat as it does in the oven....AND it will work in a crockpot also! Very versatile and low fat flavorful!

Provided by LAURIE

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 chipotle peppers, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 -4 sprigs fresh thyme
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon olive oil
1 (4 -6 lb) fresh whole turkey breast

Steps:

  • Preheat the oven to 325°F
  • Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
  • Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
  • Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
  • Rub the turkey breast with the chipotle paste.
  • Carefully slip your fingers under the skin and put more paste between the skin and the meat.
  • Roast the turkey breast in the oven for about 2 hours.
  • Let the turkey rest at room temperature for about 15 minutes before carving.

CHILI-ROASTED TURKEY BREAST



Chili-Roasted Turkey Breast image

Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.-Sara Nowacki, Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 8

1/4 cup canola oil
1 envelope onion soup mix
4-1/2 teaspoons lime juice
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bone-in turkey breast (6 to 7 pounds)

Steps:

  • In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.

Nutrition Facts : Calories 371 calories, Fat 18g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 352mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

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