Low Sodium Grilled Guinea Fowl with Herb Marinade
Elevate your grilling game with this Low Sodium Grilled Guinea Fowl with Herb Marinade—a flavorful, heart-healthy alternative to traditional grilled poultry. This recipe features a whole guinea fowl infused with a zesty marinade of fresh rosemary, thyme, parsley, garlic, lemon zest, and lemon juice, creating a vibrant balance of citrus and herbaceous notes. With no added salt, it’s a perfect choice for those seeking bold taste without the sodium. The marinade tenderizes the meat while imparting aromatic goodness, making every bite juicy and satisfying. After an overnight soak to deepen the flavors, the guinea fowl is grilled to golden perfection, resulting in crispy skin and succulent, tender meat. Serve this protein-packed dish alongside a light salad or roasted vegetables for an impressive, wholesome meal that’s ideal for family gatherings or special occasions.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Rinse the guinea fowl under cold water and pat dry with paper towels.
Step 2
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.
Step 3
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.
Step 4
Preheat the grill to medium-high heat.
Step 5
Remove the guinea fowl from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Step 6
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.
Step 7
Remove the guinea fowl from the grill and let it rest for 10 minutes before carving.
Step 8
Carve the guinea fowl and serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (1713.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2566.2 |
| Total Fat 97.9g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1190.7mg | 0% |
| Sodium 1122.1mg | 0% |
| Total Carbohydrate 14.4g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 1.3g | |
| Protein 399.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 253.0mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 4012.1mg | 0% |
Source of Calories