Grilled Turkey with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. The turkey breast is incredibly lean, making this a protein packed meal that won't leave you feeling heavy, and the bell peppers add a beautiful sweetness that caramelizes beautifully on the grill. What I love most is how simple the preparation is: you just mix up a quick marinade with lemon juice, garlic, and thyme, let everything sit for a bit, then throw it on the grill. The whole thing is done in about 45 minutes, and honestly, your friends will think you're a culinary genius when you serve them this colorful, flavorful dish.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to even thickness)
- 2red bell pepper(quartered, seeds removed)
- 1yellow bell pepper(quartered, seeds removed)
- 3 tbspolive oil
- 3 tbspfresh lemon juice
- 3garlic cloves(minced)
- 2 tspfresh thyme(chopped)
- 1 tspsmoked paprika
- 1 tspsalt
- ½ tspblack pepper
- 1 tbsphoney
- 1red onion(sliced into rings)
Detail level
Instructions
- 1
Combine olive oil, lemon juice, minced garlic, thyme, paprika, salt, pepper, and honey in a bowl to create the marinade.
Tip: Whisk vigorously to emulsify the marinade for better flavor absorption.
- 2
Place turkey cutlets in a shallow dish and pour half the marinade over them, coating evenly. Reserve the remaining marinade for the vegetables.
Tip: Let turkey marinate for at least 15 minutes while preparing other ingredients.
- 3
Toss bell pepper pieces and red onion rings with the reserved marinade in a separate bowl.
Tip: Ensure vegetables are well coated for even grilling and caramelization.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
Tip: Allow the grill to heat for 10 minutes before cooking for proper searing.
- 5
Place turkey cutlets on the hot grill and cook for 6-7 minutes on the first side without moving them.
Tip: Don't flip too early; you'll achieve better grill marks if you let them sit undisturbed.
- 6
Flip the turkey cutlets and cook for another 5-6 minutes until the internal temperature reaches 165°F.
Tip: Use a meat thermometer inserted into the thickest part for accuracy.
- 7
During the last few minutes of cooking the turkey, arrange bell peppers and onions on the grill alongside the meat.
Tip: Place peppers skin-side down initially to develop charring and smoky flavor.
- 8
Grill vegetables for 8-10 minutes total, turning occasionally, until they are tender with light char marks.
Tip: Peppers should be slightly softened but still maintain their structure.
- 9
Transfer cooked turkey and grilled vegetables to a serving platter and let rest for 3 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the turkey moist and tender.
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