Recipes Puerto Rican-Style Turkey Be the first to rate & review! Chef Bill Kim makes this curry-and-chile-spiced marinade inspired by lechón, a slow-roasted Puerto Rican pork dish that he learned from his mother-in-law. Because the flavors are intense, it's best to scrape off the marinade before grilling. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on April 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 15 mins Total Time: 45 mins Yield: 4 to 6 Ingredients 8 garlic cloves, smashed and peeled 2 tablespoons dried oregano 1 tablespoon sweet paprika 1 tablespoon pure ancho chile powder 3/4 teaspoon curry powder 1/2 tablespoon kosher salt 2 tablespoons distilled white vinegar 3 tablespoons extra-virgin olive oil 2 pounds turkey cutlets Vegetable oil, for brushing Directions In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste. Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours. Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Serve hot. Make Ahead The marinade can be refrigerated for up to 3 days. Notes Variation The marinade is also great for pork chops and pork tenderloin. Serve With Black beans and yellow rice. Suggested Pairing Tropical South African Chenin Blanc. Rate it Print