HERB TURKEY BREAST
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1/4 cup FLORIDA KEY WEST KEY LIME JUICE |
2 lbs. boneless turkey breast half 2 tbs. olive oil |
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1 tsp. finely chopped garlic |
1 tsp. Dijon-style mustard |
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1 tsp. dried sage marjoram |
1 tsp. dried leaf sage |
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1/2 tsp. salt |
1/4 tsp. pepper |
Combine key lime juice, olive oil, garlic, mustard, sage, marjoram, salt and pepper in gallon-size plastic food bag. Add turkey; refrigerate 24 hours, turning bag occasionally.
Fold piece of heavy-duty aluminum foil in half, dull-side out to form 18-inch square. Place turkey in middle of square; drizzle marinade over. Fold foil over and seal tightly all around.
Prepare grill so coals are medium-hot. Push coals to two sides of grill; add few more briquettes or charcoal to each side to assure enough coals for full cooking time.
Grill packet 5 to 6 inches over medium-hot coals covered grill for 25 minutes; turn over after 15 minutes. Remove packet from grill; remove turkey from packet, reserving juices in packet for basting. Place turkey directly on grill. Grill, basting with reserved juices and turning over, 20 to 30 minutes longer or until cooked through (instant-read thermometer in thickest part of breast should read 170o.) Remove from grill; let stand 5 minutes. Slice.
HONEY-KEY LIME CHICKEN
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1/4 cup FLORIDA KEY WEST KEY LIME JUICE |
2 tbs. honey 1/2 tsp. salt |
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1/4 tsp. ground red hot peppers |
1 lb. chicken pieces |
Combine all ingredients and brush chicken. Bake at 450o for 25-30 minutes. Turn and baste with pan juices every 10 minutes. Broil chicken 3-4 minutes or until well browned. Serve with rice.