Ingredients
1/4 cup canola oil1/4 cup reduced-sodium soy sauce1/4 cup reduced-sodium teriyaki sauce2 tablespoons red wine vinegar1 tablespoon lime juice1 tablespoon Dijon mustard2 garlic cloves, minced2 teaspoons coarsely ground pepper1-1/2 teaspoons dried parsley flakes1-1/2 teaspoons dried basil1/2 teaspoon onion powder2 pounds turkey breast tenderloins
Preparation
In a 2-cup measuring cup, combine the first 11 ingredients. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
