New Mexico Green Chile Grilled Turkey Breast

Introduction

This New Mexico-inspired Green Chile Turkey Breast is a flavor-packed, juicy highlight of any outdoor cookout. Perfected on the Arteflame Grill, it features the bold taste of Hatch green chiles, a touch of sweet heat, and the magic of reverse searing on a 1,000F center grate. From high-heat searing to gentle griddling, you'll experience Turkey like never before—without ever dirtying a single pan.

Ingredients

• 1 boneless turkey breast (about 2.5 to 3 pounds)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• 1 cup Hatch green chile sauce (mild or hot, your preference)
• 2 teaspoons honey
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Chopped fresh cilantro for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build. The grill is ready for cooking in about 20 minutes.

Step 2: Prepare the Turkey Breast

1. Pat the turkey breast dry with paper towels.
2. Season it evenly with kosher salt and black pepper.
3. Brush it generously with melted butter on all sides.

Step 3: Make the Green Chile Glaze

1. In a small bowl, mix together Hatch green chile sauce, honey, lime juice, garlic powder, and smoked paprika.
2. Set the glaze aside to brush on the turkey during the final grilling stage.

Step 4: Sear the Turkey on the Center Grate

1. Place the seasoned turkey breast directly on the 1,000F center grill grate.
2. Sear each side for about 2 minutes or until deep golden grill marks appear.

Step 5: Reverse Sear on the Flat Cooktop

1. Move the seared turkey breast onto the hot inner zone of the flat cooktop griddle.
2. Slowly cook the turkey until internal temp reaches 150F (remove it at this temp to rest—it will reach perfect doneness off the grill).
3. Brush the glaze over the turkey several times during the last 10 minutes of cooking.

Step 6: Rest and Serve

1. Remove the turkey breast from the grill and rest for at least 10–15 minutes.
2. Slice against the grain and garnish with chopped cilantro, if using.

Tips

• Always remove the turkey when the internal temp is 15°F below your final target (165°F for poultry). It will continue cooking as it rests.
• Use the hotter inner flat top area to finish cooking the turkey evenly.
• Melted butter enhances browning and flavor compared to oil—don’t skip it.
• Grill sliced chiles and onions alongside your turkey for even more New Mexico flavor.
• Keep turkey moist by basting with glaze every few minutes toward the end.

Variations

1. Smoky Chipotle Turkey: Use a chipotle chile sauce instead of Hatch green chile for a smoky-spicy kick.
2. Citrus Herb Turkey: Swap green chile glaze for an orange-lime-basil marinade with rosemary and thyme.
3. Sweet Heat BBQ Turkey: Mix honey BBQ sauce with minced green chiles for a sweet and spicy barbecue twist.
4. Garlic Butter Turkey: Skip the glaze and baste with garlic butter and fresh parsley for a classic, rich flavor profile.
5. Pineapple Jalapeño Turkey: Use pineapple juice, diced jalapeños, and soy sauce for a tropical fusion glaze.

Best pairings

• Grilled street corn with cotija and lime
• Charred sweet potato wedges with cinnamon butter
• Fire-roasted poblano peppers
• Warm corn tortillas
• Cold Mexican lager or smoky mezcal cocktail

Conclusion

Bringing the spirit of New Mexico cuisine to your backyard grill, this Green Chile Turkey Breast is easy to cook and unforgettable to eat. Thanks to the Arteflame grill’s unique high-heat searing and gentle flat-top finish, you'll achieve a juicy, flavorful turkey every time—with room to grill your sides right alongside it. No pots, no mess, just perfect grilling.