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
Soak four 6- to 8-inch wooden skewers in water for 30 minutes.
Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, preheat to at least 600ºF.
Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.
Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.
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.