The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce

The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce

[Photograph: Melissa Hamilton and Christopher Hirsheimer]

Converting the liver averse is no easy task but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that.

The key to this recipe is not overdoing the grill time, making sure the livers have a chance to char on the outside, taking in all of the great smoke from the grill, while remaining supple and pink within.

What Worked: A few short moments on the grill yields tender livers, charred on the outside and pink within. And a the light lemon butter is the perfect compliment to the ironiness of the grilled lovers.

What Didn't: All set here, no complaints, that is, if you like liver.

Suggested Tweaks: Feel free to switch up the parsley for another herb you might have on had. We're liking the possibility of rosemary with these grilled chicken livers.

  • Yield:serves 2 to 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 1 pound/500 grams chicken livers, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 tablespoons/60 grams butter
  • Juice of 2 lemons
  • 4 sprigs Italian parsley, minced


  1. 1.

    Soak four 6- to 8-inch wooden skewers in water for 30 minutes.

  2. 2.

    Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, preheat to at least 600ºF.

  3. 3.

    Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

  4. 4.

    Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

  5. 5.

    Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.