Heart-Healthy Grilled Guinea Fowl with Herb Marinade
Elevate your next backyard barbecue with this flavorful and nutritious Heart-Healthy Grilled Guinea Fowl with Herb Marinade. This recipe combines tender, spatchcocked guinea fowl with a vibrant marinade featuring olive oil, zesty lemon, garlic, and a medley of fresh herbs like rosemary, thyme, parsley, and oregano. Designed to be both health-conscious and packed with gourmet flavor, the guinea fowl is grilled to perfection, offering crispy, golden skin and succulent meat. Perfect for a family dinner or special occasion, this dish pairs beautifully with heart-healthy sides like steamed vegetables or a crisp green salad. With minimal prep and bold ingredients, this recipe promises a delicious and wholesome dining experience for four.
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Recipe Information
Ingredients
- 2 whole birds (about 1.5 to 2 lbs each) Guinea fowl
- 2 tablespoons Olive oil
- 4 tablespoons Lemon juice
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole lemon Zest of a lemon
Instructions
Place the whole guinea fowl on a cutting board. Using kitchen shears, carefully remove the backbone by cutting along each side. This method is called spatchcocking and will allow the birds to cook more evenly.
In a large bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, oregano, salt, pepper, and lemon zest. Stir well to form the marinade.
Place the spatchcocked guinea fowl into a large resealable bag or a shallow dish. Pour the marinade over the birds, ensuring they are fully coated. Seal the bag or cover the dish with cling film and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the guinea fowl from the marinade, letting any excess drip off. Discard the marinade.
Place the guinea fowl on the grill, skin-side down. Grill for about 15-20 minutes or until the skin is crispy and golden.
Flip the birds carefully and continue grilling on the other side for another 20-30 minutes or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the meat.
Transfer the grilled guinea fowl to a cutting board and let rest for 5-10 minutes before cutting into pieces.
Serve the guinea fowl hot, garnished with extra chopped herbs if desired. Pair with your choice of heart-healthy sides, such as a leafy green salad or steamed vegetables.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.3 g | ||
| Protein | 398.7 g | 797% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4005 mg | 85% | |
*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.
