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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 16 2017

Grilled Chicken Livers with Herb Butter

By Worker Bee
13 Comments

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

TAGS:  keto

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13 thoughts on “Grilled Chicken Livers with Herb Butter”

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  1. I cook chicken livers in bacon fat seasoned with a bit of salt for my dog. She loves them. I don’t. However, I do like a good liver pâté. Pureeing the cooked livers with spices and various other ingredients (such as minced onion, butter, heavy cream, and a bit of cognac) makes all the difference for those of us who aren’t huge fans of liver..

  2. I love liver. I was lucky enough to have a mother that knew how to cook calves liver right, hot and fast with bacon & onions. If you are not a big liver fan, but still want to eat it, try it with a good horseradish. It complements the liver, but also cuts the heavy flavor with a nice hit of sharpness.

    1. I turned my nose up when my Mom cooked calve’s liver. Maybe I will try it again. Thanks for the tip about the horseradish! I have used Dijon mustard with good effect too.

  3. I have a lemon tree and use lemons when I can in cooking. I also love to add them to my water daily. I stay hydrated and refreshed. This recipe looks delicious and I can’t wait to make it!

  4. I force myself to eat calves liver from time to time, but actually love chicken livers. I just cook throw them in a pan with some bacon, and cook pretty quickly. I cut them up as they’re cooking which makes it go even faster. Tons of freshly cracked pepper and they are delicious.

  5. This recipe even makes chicken livers LOOK delicious. I do now enjoy chicken livers and just had them for lunch! If I’d seen this post before, I would have tried this version. I usually cook mine by cooking chopped bacon until almost done, adding chopped onions, and then quickly seering the livers, which I trim into bite sized pieces. I notice I am starting to like this dish, so my palate is changing! Previous times, I’ve powered through the liver pieces because it’s good for me. I am definitely trying this variation next time.

  6. This looks great, but Mark, you have posted this one at the beginning of grill season. 🙂

  7. I coat chicken livers in egg and coconut flour, then fry them in tallow. The only problem with this is that the little air pockets inside the livers explode and shoot hot fat at the person cooking them.

  8. No thanks. I just take desiccated liver pills everyday. I hope thats enough?

  9. Add me to this list of those who have learned to not just like, but love, chicken livers. I think what turned “like” to “love” was finally learning not to over-cook them. I now treat them like shrimp or other delicate seafood, and just sear them until they are barely pink in the center. My favorite way is to cook a few pieces of bacon, remove the bacon and set it aside. Then cook chopped onions in the bacon fat, then perhaps chopped mushrooms too. Then I set all that out side the pan and quickly cook the livers. Then I finish it by returning the onions, chopped bacon and mushrooms to the pan and add a good dose of dry Marsala wine. Cook some of that off and wowzers it is good! If you want a thicker sauce, add a spoon of Dijon mustard for an added kick. We are eating more liver now because we need more fat soluble vitamins to strengthen teeth and bones etc. Maybe I will get brave and try calves liver next.