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 the light lemon butter is the perfect complement to the ironiness of the grilled livers.
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 hand. We're liking the possibility of rosemary with these grilled chicken livers.
- 1 pound (500 g) chicken livers, trimmed
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 tablespoons (60 g) 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 600°F (315°C).
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.