Grilled Pheasant with Lemon and Thyme Recipe

As summer spreads its golden warmth, family gatherings in garden settings turn magical with enticing aromas wafting from the grill. Grilled Pheasant with Lemon and Thyme is one such recipe that promises not only delectable flavors but also bursts with vibrant colors against a lush green backdrop. It’s a dish that brings out the tenderness of pheasant, perfectly complemented by the fresh zest of lemon and the aromatic touch of thyme. Whether it’s a Sunday family brunch or a special celebration, this recipe epitomizes culinary creativity and togetherness around the table.

Ingredients

• 2 whole pheasant breasts, boneless, skin-on
• 1/4 cup olive oil
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh thyme sprigs, for garnish

Instructions

1. In a small bowl, combine the olive oil, lemon juice, minced garlic, thyme leaves, salt, and pepper to create a marinade.
2. Place the pheasant breasts in a large resealable bag or shallow dish. Pour the marinade over the pheasant, ensuring they are well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat your grill to medium-high heat. Remove the pheasant from the marinade and let any excess drip off.
4. Grill the pheasant breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C), showing beautiful char marks.
5. Remove the pheasant from the grill and let it rest for a few minutes. This helps the juices redistribute for tender and moist meat.
6. Slice the pheasant breasts and arrange them on a serving platter. Garnish with the lemon slices and fresh thyme sprigs.

Helpful Tips

• Variation: You can substitute the pheasant with chicken breasts for a more accessible option.
• Beginner Tip: Use a meat thermometer to ensure the pheasant is cooked perfectly without overdoing it.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the meat.

Suggested Pairings

This Grilled Pheasant with Lemon and Thyme pairs beautifully with a side of rosemary roasted potatoes and a crisp, green salad. To elevate your dining experience, pour a chilled white wine such as a Sauvignon Blanc or a light Pinot Grigio.

We hope this recipe brings as much joy to your family gatherings as it does to ours. If you’ve tried making this dish, we’d love to see your creations! Share your photos using #ZynahzRecipes or tag Zynahz on Instagram.

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