Nut-Free Grilled Guinea Fowl with Herb Marinade
Elevate your next barbecue with this Nut-Free Grilled Guinea Fowl with Herb Marinade, a dish that pairs succulent, golden-grilled poultry with a vibrant blend of fresh herbs and zesty citrus. Perfect for those avoiding nuts, this recipe relies on the aromatic flavors of thyme, rosemary, parsley, garlic, and lemon to create a marinade that infuses the tender guinea fowl with irresistible taste. A touch of honey and white wine vinegar adds subtle sweetness and tang, while olive oil ensures a beautifully moist finish. Grilled to perfection over indirect heat and basted with the reserved marinade, this dish boasts crispy skin and juicy meat in every bite. Ready in just over an hour and ideal for intimate dinners or outdoor gatherings, this crowd-pleasing recipe is best served alongside roasted vegetables or a simple green salad for a wholesome, memorable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole (about 1.5 pounds each) guinea fowl
- 100 ml olive oil
- 1 large lemon
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 3 tablespoons, chopped fresh parsley
- 4 cloves, minced garlic
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
Instructions
Prepare the marinade: In a medium bowl, combine olive oil, juice of the lemon, thyme, rosemary, parsley, minced garlic, salt, pepper, white wine vinegar, and honey. Whisk together until well combined.
Rinse the guinea fowl under cold water and pat dry with paper towels. Place the birds in a large resealable plastic bag or a glass dish.
Pour the marinade over the guinea fowl, ensuring they are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight to allow the flavors to develop.
Preheat a grill to medium-high heat.
Remove the guinea fowl from the marinade, letting any excess drip off. Reserve the leftover marinade.
Place the guinea fowl on the grill, breast side up, over indirect heat. Cover and grill for 45-60 minutes, basting occasionally with the reserved marinade. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 180°F (82°C).
Once cooked, remove the guinea fowl from the grill and let them rest for 10 minutes before carving.
Serve hot with your choice of sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 7591 mg | 330% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.2 g | ||
| Protein | 342.2 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3539 mg | 75% | |
*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.
