TRUE CONFESSION: I am that crazy woman who stands outside in the middle of winter in a coat and scarf and mittens, tending the grill on the back porch, at the mercy of the elements. The first time I made this Asian-flavored turkey breast, shot through with soy, garlic and my favorite chili paste, that was the scenario; in fact, it was snowing, which made the act of grilling heroic and the result worth every moment of frozen-fingered suffering. Now that the weather is warmer, I grill more often, and more comfortably. Put thoughts of the all-day Thanksgiving turkey out of your mind; boneless turkey breast cooks quickly. If you can't find a whole boneless turkey breast, buy a bone-in and ask the butcher to break it down for you (save the bones, wings and neck for stock). I use this garlicky, spicy turkey to add spark to sandwiches, summer rolls and pasta salads.