Manti Turkey or Chicken
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Whether you call it Manti Turkey or Manti Chicken, this flavorful Utah favorite has been winning hearts at family gatherings and backyard cookouts for years. The recipe gets its name from the town of Manti, Utah, known for its nearby turkey farms—including one in Moroni, just up the road. While the exact origin story of the name is a bit of a mystery (and if you know it, I’d love to hear!), what’s absolutely certain is that the marinade brings out mouthwatering flavor no matter which protein you choose.
I was first introduced to this recipe at a barbecue hosted by my aunt, and I’ve been hooked ever since. Traditionally made with turkey breasts, it also works beautifully with chicken tenders, which is how I’ve made it for the past 14 years. It’s one of those tried-and-true dishes that never fails to please—easy to prepare, crowd-pleasing, and full of savory goodness that tastes like summer on a plate.
Ingredients for Manti Turkey or Chicken
- SOY SAUCE
- CANOLA OIL, VEGETABLE OIL, OR OLIVE OIL
- SPRITE
- HORSERADISH
- GARLIC SALT
- TURKEY BREASTS OR CHICKEN BREASTS
Ingredients for Manti Turkey or Chicken
Start by adding the first five ingredients (typically a combination of tangy, savory, and slightly sweet flavors) to a gallon-sized resealable plastic bag. Seal the bag and give it a gentle shake or massage to mix everything thoroughly.
Next, add your chicken tenders or turkey breast pieces to the marinade, ensuring each piece is well coated. Place the bag in the refrigerator to marinate for at least 2 hours, but if you have time, 8 hours will give you the richest flavor infusion—and that’s the method I always stick with.
Once the meat has marinated, preheat your grill and cook the chicken or turkey over medium-high heat until it’s fully cooked, with nice grill marks and a golden finish. Serve hot and enjoy!
Frequently Asked Questions
What kind of meat works best for this recipe?
While it’s traditionally made with turkey breasts, chicken tenders or boneless chicken breasts work just as well and are often more accessible. Both absorb the marinade beautifully and grill up juicy and flavorful.
How long should I marinate the meat?
Anywhere from 2 to 8 hours in the refrigerator. The longer the marinating time, the deeper the flavor—so if you can, go for the full 8 hours.
Can I use a different soda instead of Sprite?
Sprite adds a subtle sweetness and helps tenderize the meat, but you can substitute with 7UP or even a lemon-lime sparkling water if you want to reduce sugar.
Is horseradish necessary?
It adds a gentle kick, but if you don’t have it or prefer a milder flavor, you can skip it or replace it with a small amount of prepared mustard or grated garlic.
Can I bake or pan-sear the meat instead of grilling?
Yes! While grilling gives the best smoky flavor, you can bake at 400°F for 20–25 minutes or pan-sear over medium heat until cooked through.
How do I know when the meat is done?
Use a meat thermometer—165°F is the safe internal temperature for both chicken and turkey. You’ll also see clear juices and firm texture.
Can I freeze the marinated meat?
Absolutely! Place the meat and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight before grilling.
FOR MORE RECIPES LIKE THIS, TRY:
- Brown Sugar Garlic Chicken
- 4 Ingredient Chicken Marinade
- Grilled Chicken Marinade
- Hawaiian Grilled Chicken
Manti Turkey or Chicken
Real Mom Kitchen
Equipment
Ingredients
- ½ cup soy sauce
- ½ cup canola oil or vegetable
- 1 cup Sprite
- ½ tsp horseradish
- ½ tsp garlic salt
- 6-8 turkey breasts or chicken breasts Or equal amount of chicken tenders
Instructions
- Mix together first 5 ingredients in a gallon zipper bag. Add turkey or chicken and marinate in the fridge for 2-8 hours. (We do the whole 8 hours). Grill until cook through. Enjoy!
