Low Fat Grilled Guinea Fowl with Herb Marinade

Transform your next barbecue with this **Low Fat Grilled Guinea Fowl with Herb Marinade**, a show-stopping yet healthy dish that's bursting with fresh, aromatic flavors. This recipe features tender guinea fowl marinated in a vibrant blend of olive oil, rosemary, thyme, parsley, garlic, and zesty lemon, creating a mouthwatering medley of herby citrus notes. The marinade not only enhances the flavor but also helps keep the lean guinea fowl juicy and succulent. Grilled to golden perfection over medium-high heat, the crispy skin encases moist, perfectly cooked meat, offering a healthier alternative to traditional grilled poultry. Ideal for weeknight meals or summer gatherings, serve this dish with grilled veggies or a fresh salad for a wholesome, low-fat meal packed with protein and flavor. Perfect for anyone seeking a unique, guilt-free grilling option!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Place the guinea fowl on a clean working surface. If necessary, pat the birds dry with paper towels to remove excess moisture.

Step 3

Using a sharp knife, score the skin of the guinea fowl lightly to help the marinade penetrate the meat.

Step 4

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.

Step 5

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.

Step 6

Preheat your grill to medium-high heat. Once heated, lightly oil the grill grates to prevent sticking.

Step 7

Remove the guinea fowl from the marinade, allowing any excess to drip off, and place the birds on the grill breast side down.

Step 8

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.

Step 9

Once cooked, remove the guinea fowl from the grill and let them rest for about 5-10 minutes before carving.

Step 10

Carve the guinea fowl into quarters and serve with your favorite sides such as grilled vegetables or a crisp salad.

Nutrition Facts

Serving size	(2379.7g)

Amount per serving	% Daily Value*
Calories	3336.9

Total Fat 107.6g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1701.0mg	0%
Sodium 3957.4mg	0%
Total Carbohydrate 11.6g	0%
Dietary Fiber 2.8g	0%
Total Sugars 1.4g
Protein 568.5g	0%

Vitamin D 0IU	0%
Calcium 319.3mg	0%
Iron 35.7mg	0%
Potassium 5585.8mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 69.1%

Carbs: 1.4%