Grilled Chicken Livers with Lemon Sauce
- 2 Tbs. extra-virgin olive oil
- Juice of 2 lemons
- 4 Tbs. (60 grams) butter
- 4 sprigs Italian parsley, minced
- 1 lb. (500 grams) chicken livers, trimmed
Soak four 6- to 8-inch/15- to 20-centimeter 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, heat to at least 600°F/315°C). Divide the livers equally among the 4 skewers, then brush them with the oil and season them g...