Low Carb Grilled Chicken Liver with Garlic and Herbs
Elevate your low-carb menu with this flavorful recipe for Low Carb Grilled Chicken Liver with Garlic and Herbs. Perfectly marinated in a zesty blend of extra-virgin olive oil, fresh garlic, rosemary, thyme, and a splash of lemon juice, these tender chicken livers are grilled to perfection for a smoky char and savory depth. With just 15 minutes of prep time and simple ingredients, this quick yet elegant dish boasts bold, herbaceous flavors that balance beautifully with a hint of citrus. Finished with a sprinkle of fresh parsley and served alongside lemon wedges, this protein-rich and keto-friendly recipe is a sophisticated addition to any meal. Whether you're hosting a backyard barbecue or exploring offal for the first time, this dish is a healthy, flavorful, and satisfying choice.
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Ingredients
- 500 grams chicken livers
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons fresh parsley
- 4 for serving lemon wedges
Directions
Step 1
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any visible fat or connective tissues.
Step 2
In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and pepper. Mix well to create the marinade.
Step 3
Add the chicken livers to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes for flavors to meld.
Step 4
Preheat the grill to medium-high heat. If using a grill pan, preheat over medium-high heat.
Step 5
Remove the livers from the marinade and let any excess drizzle off. Discard the remaining marinade.
Step 6
Brush the grill or grill pan with the butter to prevent sticking.
Step 7
Place the marinated chicken livers on the grill and cook for about 4-5 minutes on each side, or until they're browned and cooked through. Internal temperature should reach 70°C (160°F).
Step 8
Remove from the grill and let rest for a few minutes. Sprinkle with chopped fresh parsley for garnish.
Step 9
Serve the grilled chicken liver with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
| Serving size | (644.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1530.5 |
| Total Fat 127.2g | 0% |
| Saturated Fat 36.9g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 1607.9mg | 0% |
| Sodium 7693.7mg | 0% |
| Total Carbohydrate 28.2g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 7.7g | |
| Protein 66.7g | 0% |
| Vitamin D 202.2IU | 0% |
| Calcium 175.6mg | 0% |
| Iron 27.6mg | 0% |
| Potassium 1092.3mg | 0% |
Source of Calories