Name: Grilled Chili Lime Turkey Breasts with Corn Salsa
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 2 tablespoons lime juice; 1 tablespoon lime zest; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon salt; 2 cloves garlic (minced); ~2 lbs turkey breasts; 2 cups frozen corn (thawed); 1 jalapeno (diced); 1/4 cup fresh chopped cilantro; 2 tablespoons lime juice; 1/2 teaspoon cumin; 1/2 teaspoon salt

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This posts sponsored by the Minnesota Turkey Association, but all opinions are my own.

Think that the only way to cook turkey on the grill is with turkey burgers? Think again! Turkey breasts are a perfect protein for soaking in a flavorful marinade and grilling to perfection on a hot summer night. Not only is it delicious, but also a great lean protein to fill you up.

These Grilled Chili Lime Turkey Breasts with Corn Salsa will for sure be a staple in our summer meal plan! For one, the marinade could not be easier OR more flavorful. It is packed with flavor from chili powder, cumin, lime juice, lime zest, and garlic. Aside from some olive oil and salt, that’s about it! So easy and delicious. It really only needs 30 minutes to marinade but if you can get it done a few hours in advance, you won’t regret it.

Topped off with the simple and fresh corn salsa, this grilled chili lime turkey breast was a huge hit with all of us. For those of you cooking for kids, the marinade isn’t spicy at all and is definitely kid friendly! We served these turkey breasts the first night alongside some grilled veggies and grilled bread, so the entire dinner was cooked on the grill. I love nights like that!

How to Use Leftover Chili Lime Turkey

The next night, we used leftovers to make tacos. It was SO good topped with more of the corn salsa, sour cream, and a little bit of cheese. YUM! The great thing about turkey breasts is that, since they are bigger than chicken breasts, one breast will definitely serve more than one person, which is why we had leftovers.

This post is in partnership with Minnesota Turkey Growers Association, an Association that I have done multiple posts for and love learning more and more about. This year is their 80th anniversary and Minnesota Turkey is celebrating its 80^th anniversary this year! To celebrate turkey farming in the state during Turkey Lovers’ Month, meet Minnesota turkey farming families who have been raising turkeys in many for generations, in a special video project in partnership withMinnesota Soybean.

Did you know that Minnesota ranks number one in turkey farming, and raises approximately 46 million turkeys every year? I love buying turkey, knowing that it couldn’t have come from too far away, considering Minnesota produces so many! It makes shopping local very, very easy for me.

If you are interested in learning more about turkey farming and the farm to fork process, check out the ‘What the Cluck’ podcast, where there are tons of great episodes and information, including what it takes to be a turkey breeder, information on smoking turkey, and turkey genetics.

p.s. Did you know that June is Turkey Lovers Month and this Sunday is Turkey Lovers Day?! What better way to say “Happy Father’s Day” than grilling up some delicious turkey?

Grilled Chili Lime Turkey Breasts with Corn Salsa

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Course: Main Course

Cuisine: American

Keyword: corn salsa recipe, grilled turkey breasts, turkey breasts

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: servings

Calories: 253.28kcal

Ingredients

1/3 cup olive oil
2 tablespoons lime juice
1 tablespoon lime zest
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic minced
~2 lbs turkey breasts

For the corn salsa:

2 cups frozen corn thawed
1 jalapeno diced
1/4 cup fresh chopped cilantro
2 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt

Instructions

In a medium bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cumin, salt, and garlic.
Place turkey breasts in a tupperware container and drizzle with marinade, making sure to coat both breasts completely.
Let marinate for at least 30 minutes, up to overnight.
While the turkey is marinating, make the salsa.
In a medium bowl, combine the corn, jalapeño, cilantro, lime juice, cumin, and salt. Cover and refrigerate until ready to use.
Preheat the grill to medium-high heat.
Grill the turkey breasts for 12-15 minutes on each side, or until a meat thermometer reads 165 degrees F. Cooking time might vary slightly depending on how large the turkey breasts are.
Serve topped with the corn salsa.
Enjoy!