Ingredients
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
1
pound turkey breast tenderloins
1
small onion, sliced
1
medium green bell pepper, sliced
1/4
cup mango chutney
Preparation
Heat coals or gas grill for direct heat. Spray 9-inch length of aluminum foil with cooking spray. Mix thyme, allspice, cinnamon, nutmeg, black pepper and red pepper; rub on both sides of turkey. Place turkey on foil; top with onion and bell pepper. Cover with another 9-inch length of foil; fold edges together to seal packet.
Grill packet 4 inches from medium heat 20 minutes. Open packet. Remove turkey; keep vegetable mixture warm. Grill turkey 4 to 5 minutes longer or until outside is brown and juices are no longer pink when center is cut. Cut tenderloin in half. Reserve half the turkey for Turkey-Brown Rice Pilaf. Turkey-Brown Rice Pilaf Thinly slice remaining turkey. Top with vegetable mixture and chutney.
