We had this for dinner the other night and it was hit. It was a touch spicy for the kids, I think I was a little too liberal with the cayenne. Hubs clipped this recipe from the Food section of the Washington Post, May 29, 1996.
Grilled Spicy Turkey with Black Bean Salsa
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1 to 1.5 lb boneless tukey breast
- 1/3 cup onion, chopped
- 1 jalapeno chili, seeded and minced
- 2 tsp olive oil
- 15 oz. can of black beans, rinsed and drained
- 1.5 cup corn kernels, cooked
- 1/3 cup tomato, chopped
- 2 Tbsp. fresh cilantro, chopped
- 1/2 lime, quartered
Preheat the grill. In a small bowl, combine the spices and sprinkle half of the mixture over the turkey. When the heat is medium to medium-hot, grill the the turkey, turning it once, during cooking. It will take 15-20 minutes – a meat thermometer inserted in the thickest part should read 160 degrees. Remove from grill and let set while preparing the salsa.
In a medium nonstick skillet over medium-high heat, saute the the onion and jalapeno in the oil for 2-3 minutes or until the onion softens. Add the black beans, corn, tomato, cilantro and remaining spice mixture. Cook for 5 to 7 minutes, or until mixture is heated through.
To serve, slice the turkey, top with the salsa and squeeze a lime wedge over each serving.
Nutrition info (per serving): 312 calories, 30gm protein, 37 gm carbs, 5 gm fat, 44 mg cholesterol, 1 gm saturated fat, 580 mg sodium.
I didn’t have turkey breasts, so I just used the chicken breasts I had. The thinner, the better. Mine were less than .5 inches – if you do have the thick breasts, I suggest pounding them to flatten then. I cooked mine on the George Foreman grill and because they were so small and it grills both sides simultaneously, it only took about 2-4 minutes tops. I didn’t have any fresh tomatoes, so I used canned. For corn – I love to use Trader Joe’s frozen grilled corn.
I serve mine with rice.