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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, combine ketchup, orange juice, 2 tablespoons cilantro, garlic, cumin and black pepper. Bring to a boil over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep the remaining sauce warm.
Place turkey (or chicken) pieces on the rack of an uncovered charcoal grill directly over medium coals. Grill for 12 to 16 minutes (12 to 15 minutes for boneless chicken and 25 to 35 minutes for bone-in chicken) or until no longer pink, turning once halfway through grilling and brushing with the 1/3 cup sauce for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place poultry pieces on grill rack over heat. Cover and grill as above.)
Slice the turkey (or chicken) and serve with the reserved warm sauce. Garnish with the remaining 1 tablespoon cilantro.