Grilled Turkey with Cassava and Cilantro-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes absolutely restaurant quality. Grilled turkey breast is so lean and healthy, and I love pairing it with roasted cassava, which is packed with fiber and keeps you satisfied for hours. The real magic happens with the cilantro lime glaze, a bright and zesty sauce that takes everything from simple to spectacular. It's the kind of meal that feels special enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4 piecesturkey breast cutlets(about 6 oz each)
- ¾ kgfresh cassava root(peeled and cut into fries)
- 4 tablespoonsolive oil
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonslime juice
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspooncumin
- ¼ teaspoonred chili flakes
- 2 tablespoonswater
Detail level
Instructions
- 1
Pat turkey cutlets dry with paper towels and season both sides with salt, pepper, and cumin. Let them rest at room temperature for 10 minutes.
Tip: Drying the turkey helps it develop a better crust when grilled and ensures even cooking.
- 2
Preheat your grill to medium-high heat (about 400°F). Meanwhile, toss cassava fries with 2 tablespoons olive oil, salt, and pepper.
Tip: If using a charcoal grill, ensure coals are evenly distributed for consistent heat.
- 3
Create the cilantro-lime glaze by blending cilantro, lime juice, garlic, honey, remaining 2 tablespoons olive oil, chili flakes, and water until smooth. Season with salt to taste.
Tip: For a chunkier glaze, chop cilantro finely by hand instead of blending.
- 4
Place cassava fries on a sheet of aluminum foil or in a grill basket. Position on the cooler side of the grill and cook for 25-30 minutes, stirring occasionally, until golden and crispy.
Tip: Cassava takes longer than turkey, so start it first to ensure everything finishes simultaneously.
- 5
Once cassava is nearly done, place turkey cutlets on the hottest part of the grill. Grill for 6-7 minutes on the first side without moving them.
Tip: Resist the urge to flip early; this creates beautiful grill marks and locks in juices.
- 6
Flip turkey cutlets and grill for another 5-6 minutes on the second side until the internal temperature reaches 165°F.
Tip: Use an instant-read thermometer inserted into the thickest part for accurate doneness.
- 7
Brush the cilantro-lime glaze generously over both sides of the turkey during the last 2 minutes of cooking, allowing it to caramelize slightly.
Tip: Apply glaze near the end to prevent burning and keep the fresh cilantro flavor intact.
- 8
Remove turkey and cassava from the grill. Drizzle any remaining glaze over the plated turkey and cassava fries. Serve immediately with lime wedges.
Tip: Let turkey rest for 3-5 minutes before serving to retain moisture.
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