Low Fat Grilled Guinea Fowl with Herb Marinade
Elevate your next barbecue with this flavorful and healthy *Low Fat Grilled Guinea Fowl with Herb Marinade*. Featuring tender guinea fowl infused with a vibrant blend of fresh rosemary, thyme, parsley, garlic, and zesty lemon, this recipe is a celebration of simple, wholesome ingredients. The scoring and marinating techniques ensure the meat absorbs every bit of the citrus-herb goodness, while grilling locks in moisture and delivers perfectly crispy, golden skin. Easy to prepare and packed with protein, this low-fat dish is ideal for health-conscious food lovers looking for something different yet delicious. Serve it with grilled vegetables or a fresh salad for a complete and satisfying meal. Whether you're hosting a summer cookout or enjoying a weekend dinner, this recipe will impress every palate.
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Recipe Information
Ingredients
- 2 whole birds (approximately 2.5 pounds each) guinea fowl
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 cloves garlic cloves
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the herb marinade. In a bowl, combine olive oil, finely chopped rosemary, thyme, and parsley, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly to combine the ingredients.
Place the guinea fowl on a clean working surface. If necessary, pat the birds dry with paper towels to remove excess moisture.
Using a sharp knife, score the skin of the guinea fowl lightly to help the marinade penetrate the meat.
Rub the prepared herb marinade all over the guinea fowl, making sure to get the marinade under the skin and inside the cavity for maximum flavor.
Place the marinated guinea fowl in a large resealable plastic bag or a shallow dish. Refrigerate for at least 2 hours, or overnight for the best results.
Preheat your grill to medium-high heat. Once heated, lightly oil the grill grates to prevent sticking.
Remove the guinea fowl from the marinade, allowing any excess to drip off, and place the birds on the grill breast side down.
Grill the guinea fowl for approximately 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Once cooked, remove the guinea fowl from the grill and let them rest for about 5-10 minutes before carving.
Carve the guinea fowl into quarters and serve with your favorite sides such as grilled vegetables or a crisp salad.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 568.5 g | 1137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 5586 mg | 119% | |
*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.
