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Barbecue Glazed Turkey
Diabetic Living Magazine
“Grilling tonight? Don't limit yourself to burgers and dogs—try this easy and quick barbecue turkey tenderloin recipe. Serve it with steamed green beans or broccoli spears. Any turkey leftovers are great for sandwiches, so consider doubling this recipe for a tasty lunch!”
⅔ cup reduced-sugar ketchup
¼ cup orange juice
3 tablespoons chopped fresh cilantro, divided
1 clove garlic, minced
¼ teaspoon ground cumin
¼ teaspoon ground pepper
1 turkey breast tenderloin (about 1 pound), split in half horizontally; or 4 skinless, boneless chicken breast halves (1 to 1¼ pounds total); or 4 small bone-in chicken breast halves (1¾ to 2 pounds total), skin removed
1For sauce, combine ketchup, orange juice, 2 tablespoons of the cilantro, the garlic, cumin and ground pepper in a small saucepan. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer ⅓ cup of the sauce to a small bowl and keep remaining sauce warm.
2For a charcoal grill, place turkey pieces on the rack of an uncovered grill directly over medium coals. Grill for 12 to 16 minutes (12 to 15 minutes for boneless, skinless chicken and 25 to 35 minutes for bone-in chicken) or until no longer pink, turning once halfway through grilling and brushing with the ⅓ cup sauce for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place poultry pieces on grill rack over heat. Cover and grill as above.)
3Slice turkey and serve with remaining sauce. Garnish with remaining 1 tablespoon cilantro.