How to Make Charcoal Broiled Chicken Livers
|1 lb of chicken livers, trimmed of sinew|
|3 tbs of extra virgin olive oil|
|Juice of 1 lemon|
|grated rind of 1 lemon|
|1 tbs oregano|
|1 ts fresh rosemary, trimed|
|2 cloves garlic, finely minced|
|kosher salt and fresh cracked black pepper to taste|
Chicken livers are not commonly cooked over charcoal, but once you taste these you will be truly amazed.
- In a non reactive bowl (glass or ceramic) combine the lemon juice, grated lemon rind, olive oil, oregano, rosemary and garlic.
- Add the chicken livers and marinate covered in refrigerator for several hours.
- Thread chicken livers on skewers and cook over hot charcoal for about 10 minutes, turning once. Take care not to overcook.
- Serve hot on toothpicks or on crust slices of bread.