Nut-Free Grilled Guinea Fowl with Herb Marinade

Delightfully succulent and bursting with flavor, this Nut-Free Grilled Guinea Fowl with Herb Marinade is an elegant twist on traditional poultry dishes. Perfectly marinated in a zesty blend of olive oil, lemon juice, fresh herbs like thyme, rosemary, and parsley, and a touch of honey for subtle sweetness, the guinea fowl achieves unmatched depth of flavor. Grilled to golden perfection, the crisp skin encases tender, juicy meat that pairs beautifully with roasted vegetables or a fresh green salad. This recipe is ideal for allergy-conscious guests thanks to its nut-free marinade, and its impressive presentation makes it perfect for entertaining. Easy to prepare with just 25 minutes of prep time, this dish proves that refined dining can be both accessible and unforgettable.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat a grill to medium-high heat.

Step 5

Remove the guinea fowl from the marinade, letting any excess drip off. Reserve the leftover marinade.

Step 6

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).

Step 7

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

Step 8

Serve hot with your choice of sides, such as roasted vegetables or a fresh green salad.

Nutrition Facts

Serving size	(1622.7g)

Amount per serving	% Daily Value*
Calories	2796.2

Total Fat 142.7g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 9.1g
Cholesterol 1020mg	0%
Sodium 7591.4mg	0%
Total Carbohydrate 30.3g	0%
Dietary Fiber 3.7g	0%
Total Sugars 19.2g
Protein 342.2g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 23.4mg	0%
Potassium 3539.3mg	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: 46.3%

Protein: 49.3%

Carbs: 4.4%