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Grilled Chicken Livers with Lemon Sauce

Hirscheimer and Hamilton

Servings: 2-4

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.


  • 1 lb. (500 grams) chicken livers, trimmed
  • 2 Tbs. extra-virgin olive oil
  • Salt
  • Pepper
  • 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 600ºF/315ºC).
  • Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.
  • Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.
  • Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.


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