Nutrition per serving may change if servings are adjusted.
½ cup orange juice
2 tablespoons lime juice
2 teaspoons honey
4 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)
1 tablespoon salt-free Jamaican jerk seasoning
1 teaspoon packed brown sugar (see Tip)
½ teaspoon salt
3 (12 ounce) turkey breast tenderloins
For glaze, whisk together orange juice, lime juice, honey, and garlic in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until reduced to ¼ cup. Remove from heat. Whisk in oil and jalapeño pepper; set aside.
For rub, stir together jerk seasoning, brown sugar, and salt in a small bowl. Sprinkle the seasoning mixture evenly over the turkey; rub in with your fingers.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place the turkey on grill rack over drip pan. Cover and grill for 25 minutes, turning occasionally and brushing with glaze every 5 minutes. Cover and grill for 5 to 10 minutes more or until done (165°F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place the turkey on grill rack over burner that is off. Cover and grill as above.)
Transfer the turkey to a cutting board. Cover with foil; let stand 5 minutes. Thinly slice the turkey across the grain.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If using a sugar substitute, choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition per Serving with Substitute: same as below, except 161 calories.