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Garlic Pepper Grilled Turkey Cutlets - Simple, Juicy, and Fast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds turkey cutlets (about 6–8 thin pieces)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 3 cloves garlic, finely minced
  • 1.5 teaspoons coarse kosher salt
  • 1 teaspoon freshly cracked black pepper (more to taste)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon honey (optional, for balance and browning)
  • 1/2 teaspoon dried oregano or thyme
  • Pinch of red pepper flakes (optional, for heat)
  • 2 tablespoons chopped fresh parsley, for garnish

Method
 

  1. Prep the marinade: In a bowl, whisk olive oil, lemon juice, garlic, salt, black pepper, paprika, honey, oregano, and red pepper flakes if using.
  2. Marinate the turkey: Pat the cutlets dry. Add them to a large zip-top bag or shallow dish and pour the marinade over. Coat well. Let rest for 20–30 minutes at room temperature, or up to 2 hours in the fridge.
  3. Preheat the grill: Heat a gas or charcoal grill to medium-high. If using a grill pan, preheat over medium-high until hot. Oil the grates or pan lightly to prevent sticking.
  4. Grill the cutlets: Shake off excess marinade. Place cutlets on the grill and cook 2–3 minutes per side, depending on thickness. You want light char marks and an internal temperature of 165°F (74°C).
  5. Rest briefly: Transfer to a plate and tent loosely with foil. Rest 3–5 minutes to keep the juices in.
  6. Finish and serve: Squeeze a little extra lemon over the top, sprinkle with fresh parsley, and add more cracked pepper if you like. Serve with a simple salad, grilled vegetables, or rice.