Grilled Chile-Citrus Turkey Breast

1. 1

   Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes.

2. 2

   Remove seeds and ribs.

3. 3

   Place chiles in a small bowl, and cover with boiling water.

4. 4

   Let stand 15 minutes.

5. 5

   Using a slotted spoon, transfer chiles to a blender.

6. 6

   Add orange and lime juices, garlic, onion, and salt; blend until smooth.

7. 7

   Transfer 3/4 cup sauce to a bowl and refrigerate, covered.

8. 8

   Rub turkey with remaining cup sauce.

9. 9

   Transfer to a plate, and cover with plastic wrap.

10. 10

    Marinate in refrigerator at least 2 hours (up to 12 hours).

11. 11

    Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).

12. 12

    Remove turkey from refrigerator; let stand at room temperature 30 minutes.

13. 13

    Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165F, 1 to 1 1/2 hours.

14. 14

    (Alternatively, roast in a 400F oven for about 1 hour 20 minutes.)

15. 15

    Transfer to a cutting board; let stand 15 minutes before slicing.

16. 16

    Serve with warm tortillas and reserved sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.