Grilled Guinea Fowl with Herb Marinade
Elevate your grilling game with this succulent Grilled Guinea Fowl with Herb Marinade recipe, a flavorful twist on classic poultry dishes. Tender guinea fowl is infused with a zesty blend of olive oil, fresh lemon juice, garlic, rosemary, and thyme, creating a marinade that's both aromatic and irresistible. Perfectly grilled to achieve crispy, golden skin while keeping the meat juicy and moist, this impressive dish is ideal for outdoor cookouts or intimate dinners. With just 30 minutes of prep time and a quick 45-minute cook time, this recipe delivers bold flavors with minimal effort. Serve your grilled guinea fowl alongside roasted vegetables or a refreshing green salad for a meal that's sure to impress. Perfect for those searching for elegant grilling recipes or unique poultry ideas, this dish is a must-try!
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Recipe Information
Ingredients
- 2 whole birds (about 3 pounds each) Guinea fowl
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Begin by preparing the marinade. In a mixing bowl, combine olive oil, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Stir until well combined.
Place the guinea fowls in a large, resealable plastic bag and pour the marinade over them. Seal the bag, pressing out any air, and massage the marinade into the birds to ensure they are evenly coated. Refrigerate and marinate for at least 2 hours, ideally overnight.
When ready to cook, preheat the grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). If using a charcoal grill, light the coals and let them burn until they are covered with gray ash.
Remove the guinea fowls from the marinade, allowing any excess to drip off, and discard the marinade. Pat the birds dry with paper towels to promote even browning and prevent steaming.
Oil the grill grates to prevent sticking. Place the guinea fowls on the grill with the breasts facing up. Cover the grill and cook for about 20 minutes.
After 20 minutes, flip the guinea fowls so the breasts are facing down, and continue grilling for another 20-25 minutes. The skin should be crispy and golden, and the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
Once cooked, remove the guinea fowls from the grill and let them rest for 10 minutes to allow the juices to redistribute.
Carve the guinea fowls into serving pieces, and serve warm. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
4716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 2041 mg | 680% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 682.5 g | 1365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6657 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
