Grilled Turkey Breast Tenderloin with Chimichurri Sauce

Grilled Turkey Breast Tenderloin with Chimichurri Sauce
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Prep Time

< 60 minutes


Total Time

< 15 minutes

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Fork and knife



Per Serving


1 cup firmly packed fresh cilantro leaves

1 cup firmly packed fresh parsley leaves

4 cloves garlic, coarsely chopped

2 tablespoons fresh oregano leaves

½ cup extra virgin olive oil

3 tablespoons red wine vinegar

½ teaspoon kosher salt

¼ teaspoon red pepper flakes

teaspoon ground black pepper

1 package (24 ounces) BUTTERBALL® All Natural* Turkey Breast Tenderloins *All natural means minimally processed; no artificial ingredients.


  • 1.
    Combine cilantro, parsley, garlic and oregano in work bowl of food processor; pulse until finely chopped. Add oil, vinegar, salt and red pepper flakes; pulse until combined.
  • 2.
    Combine tenderloins and ¼ cup herb mixture in large resealable food storage bag, reserving remaining herb mixture. Seal bag; toss to coat tenderloins. Refrigerate 1 hour.
  • 3.
    Spray grill grid with nonstick cooking spray. Preheat grill to medium-high heat (350° to 400°F).
  • 4.
    Remove tenderloins from bag, discarding marinade. Grill tenderloins, with grill lid closed, 8 to 10 minutes per side or until an instant-read thermometer inserted into thickest portion registers 165°F. Remove from grill and wrap in foil. Let stand 5 minutes. Slice and serve with remaining herb sauce.
  • 5.
    Prep Tip: If you’re running low on time, you can always use a premade sauce to flavor your turkey. To achieve a similar flavor, look for a chimichurri sauce at the store and follow grilling instructions.

Nutrition Facts

Per Serving

Total Fat29g
Trans Fat4g
Saturated Fat4g
Dietary Fiberg