Grilled Turkey with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Turkey breast is wonderfully lean, making it perfect for anyone watching their health, while courgettes add a lovely fresh element and are packed with vitamins. The beauty of this recipe is its simplicity: just marinate your turkey and veg in a fragrant garlic and herb mixture, then let the grill do the work. The result is tender, juicy meat with perfectly charred courgette slices, all infused with bright lemon and a hint of warmth from the chilli. Trust me, you'll be making this again and again.
Ella x
Ingredients
- 4turkey breast fillets(about 150g each)
- 3courgettes(medium, sliced lengthwise into strips)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme if unavailable)
- 2 teaspoonsfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- ¼ teaspoonred chilli flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 200°C (400°F). Brush the grill grates with oil to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes for even cooking.
- 2
In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, honey, and red chilli flakes to create the marinade.
Tip: Prepare this marinade while the grill is heating to save time.
- 3
Pat the turkey breast fillets dry with paper towels. Season both sides generously with sea salt and black pepper.
Tip: Drying the turkey helps achieve better browning and prevents steam from forming.
- 4
Brush half of the prepared marinade onto both sides of the turkey fillets, reserving the remainder for the courgettes.
Tip: Don't over-brush; a light coating is sufficient for even cooking.
- 5
Place the turkey breasts on the preheated grill and cook for 6-7 minutes on the first side without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip too early; this creates those attractive grill marks.
- 6
Flip the turkey over and cook for another 5-6 minutes until the internal temperature reaches 75°C (165°F) when measured at the thickest point.
Tip: Use a meat thermometer to ensure the turkey is cooked through without drying out.
- 7
While the turkey finishes cooking, toss the courgette strips with the reserved marinade and grill them for 3-4 minutes per side until they develop light char marks and are tender.
Tip: Place courgettes perpendicular to the grill grates so they don't fall through.
- 8
Transfer the grilled turkey and courgettes to a serving platter, drizzle any remaining pan juices over top, and allow to rest for 3 minutes before serving.
Tip: Resting the turkey keeps it moist and allows the juices to redistribute throughout the meat.
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