Soy-Free Grilled Guinea Fowl with Herb Marinade
Savor the smoky, herbaceous flavors of this Soy-Free Grilled Guinea Fowl with Herb Marinade, a recipe perfect for your next backyard barbecue or special family meal. This delightful dish features a whole spatchcocked guinea fowl marinated in a zesty blend of olive oil, fresh herbs like thyme, rosemary, and parsley, garlic, lemon juice, and aromatic spices like paprika and lemon zest. The marinade infuses the bird with incredible depth while keeping it tender and juicy on the grill. With a prep time of just 20 minutes and a cooking time of about an hour, this gluten-free and soy-free recipe is ideal for health-conscious food lovers. Serve it alongside roasted vegetables or a vibrant salad for a complete meal that’s as nutritious as it is flavorful. Perfect for grilling enthusiasts seeking a unique, show-stopping centerpiece with no soy and bursting with all-natural ingredients!
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Recipe Information
Ingredients
- 1 whole (approximately 3 to 4 lbs) Guinea fowl
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 large Garlic cloves
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh rosemary
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Lemon zest
Instructions
Begin by preparing the herb marinade. In a blender or food processor, combine the olive oil, lemon juice, garlic cloves, fresh thyme, fresh rosemary, fresh parsley, salt, black pepper, paprika, and lemon zest. Blend until smooth and well combined.
Rinse the guinea fowl under cold running water and pat dry with paper towels. Place the bird on a large cutting board breast side up. Using a sharp knife or kitchen shears, carefully cut along the backbone on one side, then the other, and remove it. This technique, known as spatchcocking, allows for more even cooking.
Place the spatchcocked guinea fowl in a large dish or a ziplock bag. Pour the herb marinade over the bird, ensuring it is thoroughly coated. Seal the bag or cover the dish with plastic wrap and let marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
When ready to cook, preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 200°C). If using a charcoal grill, ensure the coals are white-hot before cooking.
Remove the guinea fowl from the marinade and let it sit at room temperature for about 15 minutes while the grill heats up. Discard the remaining marinade.
Place the guinea fowl on the grill, skin side down. Cover and grill for approximately 25 to 30 minutes. Check periodically and turn if needed to avoid excessive charring. Flip and continue to grill for another 25 to 30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Once cooked, transfer the guinea fowl to a cutting board and let it rest for 10 minutes before carving.
Slice the guinea fowl, serve with your choice of sides, and enjoy your soy-free grilled guinea fowl with herb marinade.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4010 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.
