Grilled Guinea Fowl with Thyme, Marjoram and Lemon

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Small guinea fowl split and grilled and eaten in the garden always seem to me to be the very essence of summer. They are delicious cooked on an outdoor barbecue, though you will lose the juices that go to make the light sauce. Make up for the loss by serving them with the Onion and Orange Confit. Spring chickens can also be cooked in this way.