Low Sodium Grilled Guinea Fowl with Herb Marinade
Elevate your outdoor cooking game with this **Low Sodium Grilled Guinea Fowl with Herb Marinade**, a recipe that combines gourmet flavors with heart-healthy ingredients. Perfect for those seeking a lower sodium alternative without compromising on taste, this dish features the rich, succulent meat of guinea fowl marinated in a vibrant blend of fresh rosemary, thyme, parsley, garlic, lemon zest, olive oil, and lemon juice. The grilling technique locks in smoky flavors while achieving a beautifully crisp exterior and tender, juicy interior. With only a touch of freshly ground black pepper for seasoning, this dish highlights the natural essence of the bird and aromatic herbs. Easy to prepare and ideal for al fresco dining, it’s both sophisticated and health-conscious. Serve with a side of roasted vegetables or a fresh green salad to complete your gourmet experience. Perfect for impressing your guests or treating yourself to something extraordinary!
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Recipe Information
Ingredients
- 1 whole (about 3-4 pounds) guinea fowl
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 4 large garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
Instructions
Rinse the guinea fowl under cold water and pat dry with paper towels.
In a small bowl, combine the rosemary, thyme, parsley, garlic (minced), lemon zest, black pepper, olive oil, and lemon juice. Mix well to form the herb marinade.
Place the guinea fowl in a large resealable plastic bag or a shallow dish. Pour the herb marinade over the guinea fowl, making sure it is well coated on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
Preheat the grill to medium-high heat.
Remove the guinea fowl from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Place the guinea fowl on the grill, breast side down. Grill for about 20-25 minutes per side or until an internal thermometer reads 165°F (74°C) in the thickest part of the meat.
Remove the guinea fowl from the grill and let it rest for 10 minutes before carving.
Carve the guinea fowl and serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4012 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.
