Grilled Turkey with Cranberry Chutney

Grilled Turkey with Cranberry Chutney
Servings: 6 Prep 15 mins Cook 12 mins Grill 20 mins

Ingredients

Cranberry Chutney:
  • 1 tablespoon vegetable oil
  • 1/2 medium red onion, chopped
  • 1 small sweet red pepper, chopped
  • 1 bag (12 ounces) fresh or frozen cranberries, not thawed
  • 1 bartlett pear, peeled and chopped
  • 3/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon red-pepper flakes
Grilled Turkey:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 boneless, skinless turkey breast half (2 pounds), cut into 3/4-inch-thick steaks

Make It

Chutney:

1. In saucepan, heat 1 tablespoon oil over medium-high. Add onion and pepper; saute 2 minutes. Add cranberries, pear, sugar, vinegar, garlic powder, ginger, salt and pepper flakes. Simmer, uncovered until cranberries pop, 10 to 12 minutes. Scrape into bowl. Refrigerate to chill.

Turkey:

2. In large dish, mix vinegar, oil, salt, allspice, cinnamon, ginger and pepper. Add turkey; marinate at room temperature 15 minutes.

3. Prepare outdoor grill with medium-hot coals or heat grill pan.

4. Grill turkey until cooked through, about 4 to 5 minutes per side. Serve with chutney.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 319, Fat, total (g): 10, chol. (mg): 109, sat. fat (g): 1, carb. (g): 16, fiber (g): 4, pro. (g): 40, sodium (mg): 555, Percent Daily Values are based on a 2,000 calorie diet.