Here's a tasty new recipe that we tried and really liked! I thought of Amy & Andrew when I saw the instructions, because it says to cook it on a George Foreman grill and that's what they have. We don't have one, so we cooked ours on a regular gas grill.
I'll link to the actual recipe, then tell you how we adapted it. It came from the April 2005 Oprah magazine (yeah, I have a hard time throwing magazines away-this one was hiding and I just rediscovered it.)
Here's a link to the original recipe on Oprah's site. The picture looks better online.
These are the ingredients:
2 lbs of 1/2 inch thick turkey cutlets
1/2 tsp salt
1/4 tsp freshly ground pepper
zest & juice of 2 large oranges
2 cups of plain lowfat yogurt
2 Tbsp grated fresh ginger
1/4 cup packed fresh mint leaves, chopped
Here's what we did. First off we tried it two times. Once with the turkey and once with chicken thighs (bone-in) and (boneless-skinless) chicken breasts.
When we used turkey:
- First I grated the ginger and chopped the mint. I probably could have used more mint since the recipe says packed and I didn't pack it too much in the measuring cup.
- I placed the cutlets in a plastic ziploc bag. Using a small bottle of unopened syrup (instead of the mallet or rolling pin), I pounded cutlets to around 1/2 inch thickness. I got tired of pounding to get them to 1/4 inch.
- I forgot to season with salt & pepper, like the recipe said.
- In a small bowl I combined orange zest and juice, yogurt, ginger and mint. Stirred until blended. Poured yogurt mixture into a large Tupperware container because there was too much to fit in a ziploc bag. Added turkey cutlets and turned to coat thoroughly. We were hungry, so instead of refrigerating 2 hours we went for about 20-30 minutes. (If I had waited any longer Terry would have eaten the whole bag of pretzels with dill dip - our appetizer.)
- Since we didn't have a large panini griddle or Foreman grill, Terry preheated the gas grill to high. Removed cutlets from marinade, and allowed excess yogurt to drip off.
- Terry placed all cutlets on a preheated grilling pan (with holes) set on top of the grill, covered and cooked until done, about 10 minutes or so.
When we used chicken:
- We were able to skip the step about thinning the meat, which saved time. Unfortunately if you're using a panini or Foreman grill, you may have to do that for it to cook right. I'm not sure, since I haven't used either before.
- I forgot to season with salt & pepper AGAIN, like the recipe said.
- In a small bowl I combined orange zest and juice, yogurt, ginger and mint. Stirred until blended. Poured yogurt mixture into a large ziploc bag. Added chicken pieces and turned to coat thoroughly. This time we refrigerated overnight instead of the minimum prescribed 2 hours.
- The next night, we preheated the gas grill to high. Removed chicken from marinade, and allowed excess yogurt to drip off.
- Terry placed thigh pieces on the grill first, on indirect heat and cooked about 40 minutes, then added the boneless breasts and cooked on direct heat until done, about 10-15 minutes. They came off perfectly moist and flavorful.
We served the first meal with whole grain rice & sliced water chestnuts and fresh cut cantaloupe on the side. The second night we had fresh grilled vegetables as our side dish.
Maybe next time, if I actually USE the salt & pepper, they'll taste even better! We'll see...