Any marinade that has citrus in it or salt will not only add flavor and moisture to the meat/fowl/fish, it will start the "cooking" process.
Generally speaking this means less cooking time.


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So many times I err on the side of underdone for her using the logic it can always be cooked more but never less.

I think that's good advice. I'd barbecue that pheasant and check with digital meat thermometer and pull it just before it hits the recommended temp.
Then tent with foil and wait a few minutes. Try a sample piece and if it's not to your liking, you can tent longer or return to grill ( cool spot), cover with the foil and cook some more.