Grilled Guinea Fowl with Herb Marinade
Elevate your grilling game with this exquisite recipe for Grilled Guinea Fowl with Herb Marinade, a deliciously rustic dish bursting with vibrant flavors. Whole guinea fowls are bathed in a zesty marinade of olive oil, fresh lemon juice, garlic, and fragrant herbs like rosemary and thyme, then grilled to golden perfection for beautifully crispy skin and tender, juicy meat. Perfect for a summer barbecue or a special outdoor dinner, this recipe highlights the unique, slightly gamey taste of guinea fowl, making it a flavorful alternative to chicken. With minimal prep, a straightforward cooking method, and plenty of rich, savory flavor, this dish is guaranteed to impress. Serve it with a side of roasted vegetables or a crisp salad for a truly unforgettable meal.
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Ingredients
- 2 whole birds (about 3 pounds each) Guinea fowl
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Directions
Step 1
Begin by preparing the marinade. In a mixing bowl, combine olive oil, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Stir until well combined.
Step 2
Place the guinea fowls in a large, resealable plastic bag and pour the marinade over them. Seal the bag, pressing out any air, and massage the marinade into the birds to ensure they are evenly coated. Refrigerate and marinate for at least 2 hours, ideally overnight.
Step 3
When ready to cook, preheat the grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). If using a charcoal grill, light the coals and let them burn until they are covered with gray ash.
Step 4
Remove the guinea fowls from the marinade, allowing any excess to drip off, and discard the marinade. Pat the birds dry with paper towels to promote even browning and prevent steaming.
Step 5
Oil the grill grates to prevent sticking. Place the guinea fowls on the grill with the breasts facing up. Cover the grill and cook for about 20 minutes.
Step 6
After 20 minutes, flip the guinea fowls so the breasts are facing down, and continue grilling for another 20-25 minutes. The skin should be crispy and golden, and the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
Step 7
Once cooked, remove the guinea fowls from the grill and let them rest for 10 minutes to allow the juices to redistribute.
Step 8
Carve the guinea fowls into serving pieces, and serve warm. Garnish with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (2937.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4715.8 |
| Total Fat 207.5g | 0% |
| Saturated Fat 44.6g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 2041.2mg | 0% |
| Sodium 6634.7mg | 0% |
| Total Carbohydrate 14.9g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 1.6g | |
| Protein 682.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 370.3mg | 0% |
| Iron 43.2mg | 0% |
| Potassium 6657.4mg | 0% |
Source of Calories