Chile Rubbed Turkey Tenderloins
Get the flavor going by marinating the turkey tenderloins in Modelo followed by a fantastic chile rub that will put a little spice in your life! Fire up the grill and let’s get cooking!
- 2 Lbs Turkey tenderloins
- 1 Bottle Modelo Especial© beer If marinating
- 1 teaspoon Dried oregano If marinating
- 2 tablespoon Olive oil
For the Chile rub:
- 1 tablespoon Smoked paprika
- 1 tablespoon Chili powder
- 1.5 teaspoon Salt
- 2 teaspoon Sugar
- 2 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Cayenne pepper
- 1 teaspoon Cracked black pepper
- 1 teaspoon Oregano, dried
To Marinate the tenderloins
Place turkey tenderloins in a bowl and shake the oregano over.
Top with the Modelo beer.
Refrigerate for 30 minutes and up to 24 hours for a deeper flavor.
Preparing the turkey tenderloins for grilling:
Preheat your grill to a medium heat. You are aiming for between 325-375 degrees for a constant 350 degrees.
While your grill is preheating, drain the tenderloins from the marinade. Pat tenderloins dry with paper towels.
Slather tenderloins generously with oil. Sprinkle the seasoning onto the tenderloins one side at a time and rub in. The olive oil should help it to stick.
Place a sheet of aluminum foil on your grill grates and place tenderloins on top of it.
Allow the tenderloins to cook on one side for 7-10 minutes and then flip to the other The foil will catch drips. Try to keep your grill lid closed as often as possible.
Once the turkey tenderloins thickest part has reached 165-170 degrees they are done! Wrap with the foil you used and allow to sit on a plate in the foil for 5 minutes. Place on a platter, and drizzle extra juices on top!
Slice, serve and enjoy!
Calories: 246.89kcal | Carbohydrates: 6.3g | Protein: 35.97g | Fat: 7.1g | Saturated Fat: 1.39g | Cholesterol: 67.5mg | Sodium: 708.72mg | Potassium: 80.43mg | Fiber: 1.43g | Sugar: 1.65g | Vitamin A: 1039.31IU | Vitamin C: 0.16mg | Calcium: 22.55mg | Iron: 0.75mg