- 4 pounds turkey breast tenderloins
- 3 Tbs peach jam
- 2 large green onions, green and white part minced
- 4 tsp minced garlic, about 2 large cloves
- 1 tsp hot pepper sauce
- 1/2 tsp of dried mint, crushed
- 1/4 tsp dried chipotle powder
- 1/2 tsp salt
- 1 Tbs of rum
- 2 Tbs lime juice
- 1 tsp lime zest
- 1 tsp soy sauce
Directions
- Spray unheated grill rack with nonstick cooking spray.
- Place jam, green onions, garlic, hot pepper sauce, chipotle pepper, salt, rum, lime juice, lime zest and soy sauce in a blender and puree.
- Coat the tenderloins with the puree and marinate in the refrigerator for four hours.
- Place tenderloins on rack over medium-hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink.
- Cover and allow to rest for 1o minutes before slicing.