Grilled Chili-Mustard Turkey Breast

READY IN: 1hr 45mins
Top Review by Potatohead

Well, we thought we had a boneless Butterball turkey breast; turned out to be 3 large pieces of breast meat wrapped up in netting. Oh well, removed all skin and cut up into 1 1/2- 2" pieces instead. Mixed well with the paste, and let sit a day and a half. We did smoke them with the mesquite. Grilled total of 8 minutes over hot grill. Wow! super taste and smell. The turkey was so tender with beautiful grill marks. I did lightly oil the skewers rather than the grill. So glad the turkey wasn't what we thought...will do skewers again next time!

Ingredients Nutrition


  1. If desired, at least 1 hour before cooking, soak wood chips in enough water to cover.
  2. Lightly coat a small skillet with nonstick cooking spray.
  3. Cook onion over medium heat until tender.
  4. Stir in the brown mustard, brown sugar, chile powder, cumin, and pepper; cook for 1 minute more.
  5. With your fingers, make a pocket under the skin of the turkey breast.
  6. Spread onion mixture evenly under the skin.
  7. Insert a meat thermometer into turkey breast.
  8. Drain wood chips, if using.
  9. Arrange medium-hot coals around a drip pan.
  10. Sprinkle about 1 cup of the wood chips over coals.
  11. Place turkey on a grill rack in a roasting pan.
  12. Cover and grill about 1 1/4 hours or until the thermometer registers 170 degrees.
  13. Add more coals and wood chips every 20 to 30 minutes.
  14. Remove turkey from grill.
  15. Cover with foil and let stand for 15 minutes before carving.

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