Chili Spiced Smoked Turkey Breast (On the Gas Grill)

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“Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!”

Ingredients Nutrition


  1. Combine the first 10 ingredients.
  2. Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
  3. Soak wood chips in water for at least 1 hour.
  4. Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
  5. Heat BBQ to 350-400.
  6. When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
  7. Maintain temperature of grill at about 300 degrees.
  8. After every hour, replace the smoke bomb with a fresh one.
  9. Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
  10. Sprinkle with sage and lemon.
  11. Tent with foil and allow to rest for 10 minutes before carving.
  12. ENJOY and wait for the compliments!

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