Soy-Free Grilled Guinea Fowl with Herb Marinade

Elevate your grilling game with this Soy-Free Grilled Guinea Fowl with Herb Marinade—a flavorful and wholesome alternative to traditional grilled chicken. This recipe showcases a perfectly spatchcocked guinea fowl, marinated in a vibrant blend of olive oil, fresh herbs like thyme, rosemary, and parsley, zesty lemon, and a hint of paprika. The spatchcocking technique ensures even cooking and irresistibly crispy skin, while the soy-free marinade bursts with citrusy, herbaceous flavors that pair beautifully with the bird's rich taste. Perfectly grilled to golden perfection, this dish is a showstopper for backyard barbecues or elegant alfresco dinners. Serve with your favorite seasonal sides for a healthy, gluten-free, and undeniably delicious meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once cooked, transfer the guinea fowl to a cutting board and let it rest for 10 minutes before carving.

Step 8

Slice the guinea fowl, serve with your choice of sides, and enjoy your soy-free grilled guinea fowl with herb marinade.

Nutrition Facts

Serving size	(1718.5g)

Amount per serving	% Daily Value*
Calories	2688.1

Total Fat 111.9g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1190.7mg	0%
Sodium 3483.5mg	0%
Total Carbohydrate 13.2g	0%
Dietary Fiber 2.5g	0%
Total Sugars 1.0g
Protein 399.2g	0%

Vitamin D 0IU	0%
Calcium 248.4mg	0%
Iron 25.8mg	0%
Potassium 4009.9mg	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: 37.9%

Protein: 60.1%

Carbs: 2.0%