Timber 2 Table - Paleo Grilled Tequila Lime Squirrel

Paleo Grilled Tequila Lime Squirrel

Paleo Grilled Tequila Lime Squirrel

20 Min

Prep Time

330 Min

Cook Time





The Paleo Diet relies heavily on protein and one of the knocks against it is that the followers eventually start to get burnt out on the same meat dishes over and over. The solution? Try something different than the standard beef, pork and chicken available at your local grocery store.

The marinade imparts a citrus zing to the squirrel that holds up well to the smoky grilled flavor.

Young squirrels are the best fit for this one, as older squirrels can be a bit tough for the relatively quick cook time on the grill. Save the older bushytails for long- and slow-cooking methods. Make sure you set back a bit of the marinade to brush on the squirrels as they grill for even more flavor.

Reserve a bit of the marinade and use it to brush over the squirrel as it grills.


2 squirrels, quartered


1/2 cup tequila

1/2 cup lime juice (six to eight limes)

2 tablespoons olive oil

1 teaspoon lime zest

2 tablespoons jarred jalapeno pepper slices (or one fresh jalapeno, sliced)

2 cloves garlic

2 tablespoons cilantro, chopped

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

Cooking Instructions

Mix marinade ingredients in a food processor. Reserve ¼ cup to brush on squirrels as they grill. Pour remaining marinade over squirrels in either a bowl or a one-gallon zip-style bag. Refrigerate overnight, flipping occasionally to cover well.

Marinate the squirrel at least six hours and up to overnight for full flavor.

Grill the squirrel over a bed of charcoal or over medium heat on a gas grill for eight to 10 minutes per side, brushing often with reserved marinade. Top with diced chives.