Chargrilled Asian-Marinated Guinea Fowl Recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 253 kCal 13%
Fat 9g 13%
  -  Saturates 1.5g 8%


  • 1 x guinea fowl, approx 1.5kg (3lb 6oz), jointed into 8
  • 2 limes, halved, to serve
  • For the marinade:
  • 1tbsp Thai fish sauce
  • 1tbsp soy sauce
  • 2tsp roasted sesame oil
  • 2tbsp groundnut or other flavourless oil
  • zest and juice 1 lime
  • 2 sticks lemongrass, roughly chopped
  • 1tsp green peppercorns
  • 1tbsp hot chilli sauce
  • 2 garlic cloves, peeled and roughly chopped
  • 5cm (2in) piece fresh root ginger, peeled and roughly chopped
  • 1 green chilli, seeds removed and roughly chopped


  • Place the meat in a china or glass bowl. Mix together the marinade ingredients; pour over the guinea fowl. Cover with clingfilm and marinate in the fridge for at least three hours or overnight, turning the meat occasionally.

  • Heat the barbecue. Remove the meat from the marinade; cook the thighs and drumsticks for 10 minutes, then add the breast meat. Continue to barbecue all the guinea fowl for a further 15 minutes or until cooked through.

  • Remove the cooked guinea fowl to a large plate and squeeze over the fresh lime.

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