Grilled Chicken Livers with Lemon Sauce

Grilled Chicken Livers with Lemon Sauce
Photo by Hirscheimer and Hamilton


  • Pepper
  • 2 Tbs. extra-virgin olive oil
  • Salt
  • 1 lb. (500 grams) chicken livers, trimmed
  • 4 Tbs. (60 grams) butter
  • Juice of 2 lemons
  • 4 sprigs Italian parsley, minced

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...

View full recipe at Fine Cooking


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