Grilled Turkey with Pak Choi

Instructions

1. 1

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, honey, and lime juice to create the marinade glaze.

   Tip: Make this glaze ahead of time and let the flavors meld for better depth.

2. 2

   Pat the turkey cutlets dry with paper towels and season both sides generously with salt and pepper. Brush with olive oil to prevent sticking on the grill.

   Tip: Oil the turkey rather than the grill grates for more even cooking.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel dipped in oil to clean the grates thoroughly.

4. 4

   Place turkey cutlets directly on the hot grill and cook for 6-7 minutes without moving them, allowing a nice crust to form.

   Tip: Resist the urge to flip too early; a good sear develops better flavor.

5. 5

   Flip the turkey cutlets and cook for another 5-6 minutes until the internal temperature reaches 165°F on a meat thermometer. Transfer to a plate and tent with foil.

   Tip: Let the turkey rest for a few minutes to retain its juices.

6. 6

   Arrange pak choi halves cut-side down on the grill and brush with the marinade glaze. Grill for 4-5 minutes until charred and tender.

   Tip: The charred edges add wonderful flavor and depth to the pak choi.

7. 7

   Flip the pak choi and brush the other side with marinade. Grill for another 2-3 minutes until cooked through but still maintaining some firmness.

   Tip: Don't overcook pak choi or it will become mushy and lose its delicate texture.

8. 8

   Arrange the grilled turkey and pak choi on serving plates, drizzle with any remaining warm glaze, and sprinkle with sesame seeds and sliced green onions.

   Tip: Warm the leftover glaze gently in a small pan before drizzling for better flavor distribution.