Blackberry - Chipotle BBQ Turkey Breasts

Alright, if you made the blackberry sauce for the blackberry lemonade, then you're half-way to the BBQ sauce we're about to make! Trust me when I say, we're about to cook something so tasty, and fork tender, and perfect for sitting outside to eat!

Perfect for sitting outside in the shade... sooooo tender!

I am still keeping with a couple recurring themes of being efficient and cooking one day for the week, and eating very healthy. First, I try to cook as much as I can for the week simultaneously. If I'm going to grill something, why not grill several things, even if I don't use them that day. They keep just fine in the fridge! Secondly, I'm striving always to bring maximum flavor and uniqueness to healthy eating without breaking the bank, making it difficult, nor passing up on the foods we all love to have!
So, with this recipe we're going to tackle BBQ only instead of chicken, (although I used some chicken too!), we're going to smoke them a bit along with some sliced portabello mushrooms (used later in the week for my ramen bowl! Stay tuned), grill our veggies, and and just get it all done at once!

This does take a little forethought. I preferred to have a bit of smoke to this, so I soaked some pecan chips in water for a couple hours prior to putting on the grill. Drain the water out before you put them on a hot grill, in the aluminum tray or a smoking tray (if your grill has one).

BBQ and Lightly Smoked Turkey Breasts with Grilled Zucchini and Portabello Mushrooms

BBQ Sauce:

• 4 T        Blackberry puree
• 2 T        Chipotle peppers in Adobo sauce
• 2 T        Red Wine Vinegar
• 1 t         Hot Sauce (Tapatio, Frank's Red Hot)
• 1-1/2 T  Ketchup
• 1/3 C     Water
• 1 T         Salt
• 1-1/2 t    Pepper

Mix well in a bowl, split into two bowl and a cruet or gravy boat for serving BBQ sauce on the plates.

GRILLING:

1. Put smoking tray on a hot grill for about 10 minutes prior to grilling food.
2. Have any veggies you'd like to grill already cut, and set handy on a separate (from the meat) plate/pan/tray, to avoid contaminating the veggies. I used zucchini spears, sprayed with a little cooking spray, sprinkled with oregano and lemon juice.
3. Place turkey or chicken on the grill, and immediately baste with some of the BBQ sauce from one of the bowls.
4. Close the lid down, and leave for 10 minutes.
5. Turn turkey or chicken, and baste.
6. Put veggies on the grill now, and put the portabello mushrooms on a rack above (if available) or very near the smoking chips.
7. 
8. Close the lid for 12 minutes.
9. Turn the vegetables, and remove the turkey or chicken to a plate, and cover loosely with foil.
10. Leave the vegetables on the grill for 5 more minutes, then remove from the grill.
11. Slice the turkey or chicken and serve with extra BBQ sauce.

I promise, everyone will enjoy this! Enjoy everyone!  - Michael!