- 3 shallots, peeled
- 6 lime leaves
- 1 garlic clove
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup Sriracha Sauce
- 2 tablespoons olive oil
- 1 boneless turkey breast or 2 turkey tenders
- Kosher salt and freshly ground black pepper
Put all the marinade ingredients into a food processor and blend completely. Place the olive oil and turkey in a re-sealable plastic bag and pour over the marinade. Rub the meat thoroughly with the marinade. Refrigerate for at least 2 hours or preferably overnight, turning occasionally.
Remove the turkey from the refrigerator about 30 minutes prior to grilling. Heat the grill to medium and wipe the grate with oil. Wipe the marinade from the turkey. Put the turkey on the grill, skin side down, and cook for 15 minutes. Turn the turkey over and continue grilling for another 15 minutes.
Meanwhile, boil the remaining marinade for 3-5 minutes. Baste the turkey and turn over. Baste the up side as well. Cook for 5 minutes. Baste and turn and cook for an additional 5 minutes. The turkey is done when the juices run clear and the internal temperature is 170oF. Remove from grill and cover with foil. Let it rest for 5 minutes before carving.