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Grilled BBQ Guinea Fowl | Tender & smoky glazed
(0)
70 min
Under an hour
Gurkerl Küche
Feinstes französisches Perlhuhn im Ganzen, auf dem Grill bei indirekter Hitze saftig gegart und mit einer aromatischen Honig-BBQ-Glasur veredelt. Das dunklere, zarte Fleisch des Perlhuhns harmoniert perfekt mit den feinen Rauchnoten – ein exklusiver Genuss für die herbstliche Grillsaison (oder einfach im Backrohr zubereitet).
Ingredients
Preparation method
Preparation & seasoning
Rinse the guinea fowl thoroughly under cold water and pat dry with paper towels. For even grilling, cut out the backbone using poultry shears and flatten the guinea fowl (butterfly cut or spatchcock method). Brush with a little olive oil and season all over with fine salt, ground black pepper, and smoked paprika.
Finely chop or crush the fresh garlic. In a bowl, mix the barbecue sauce with liquid honey, apple cider vinegar, the minced garlic, and 1 tablespoon of olive oil into a smooth glaze.
Grilling & glazing
Prepare the grill for indirect medium heat (approx. 180–200 °C). Alternatively, preheat the oven to 190 °C convection. Place the guinea fowl skin-side up in the indirect grilling zone. Cook with the lid closed for about 35 to 40 minutes until a core temperature of approx. 70 °C is reached.
Chef's tip
Oven preparation: No grill at hand? Simply place the butterflied guinea fowl on a baking sheet lined with baking paper or in a roasting tin and roast at 190 °C convection for about 45 minutes, glazing regularly during the last 15 minutes.
Check the core temperature: Guinea fowl meat is particularly lean and fine-fibered. Measured with a meat thermometer, the breast should reach 72 °C and the thigh 75 °C – this ensures it stays wonderfully juicy.
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