Grilled Chicken Livers with Herb Butter

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Primal aviaryLiver is one of the most nutrient dense foods on the planet. A little bit is all you need to get a healthy dose of the vitamin A, copper, folate and zinc that liver offers. So, serving liver as an appetizer, instead of a main course, makes plenty of sense.

If you never eat liver because you’re not entirely confident about how to cook it, try this: skewer it and grill it. It really is that easy. Use chicken livers, which are naturally small and easy to skewer. Grill for about 6 minutes, then pour on the butter and fresh herbs. It’s hard to find an appetizer that is both easier to make and healthier than this one.

Time in the Kitchen: 20 minutes

Servings: 2 to 4

Ingredients

Primal

  • 1 pound chicken livers, trimmed and cut into pieces 1 ½ inches/3.8 cm long (450 g)
  • 2 tablespoons extra virgin olive oil or avocado oil (30 ml)
  • ¼ teaspoon salt (1.2 ml)
  • 2 grinds black pepper
  • ¼ cup butter (60 g)
  • 1 tablespoon fresh lemon juice, plus lemon zest for garnish (15 ml)
  • 2 tablespoons finely chopped fresh parsley (30 ml)
  • 1 teaspoon finely chopped fresh rosemary (5 ml)

Instructions

Primal

Heat grill to high heat (first clean the grates and brush with oil)

In a bowl, toss the chicken livers with oil, salt and pepper. Thread the chicken livers on skewers, leaving a little space between each piece of liver.

Grill the skewers, about 3 minutes per side, turning once. The livers should be lightly charred and cooked through, just slightly pink in the middle.

Melt the butter. Whisk in lemon juice, parsley and rosemary. Pour herb butter over the chicken livers. Top the grilled chicken livers with a little lemon zest.

Primal

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