Low Sodium Grilled Liver with Garlic and Herbs
Savor the rich, earthy flavors of Low Sodium Grilled Liver with Garlic and Herbs, a heart-healthy twist on a classic dish that doesn’t sacrifice taste. This recipe features tender, protein-packed chicken liver marinated with fresh garlic, rosemary, thyme, and parsley, infusing every bite with bold herbal notes. A drizzle of extra virgin olive oil and a burst of lemon zest bring brightness, while freshly ground black pepper adds a subtle kick. Grilled to perfection, the liver develops a smoky char that pairs beautifully with caramelized red onion rings for a rustic yet elegant meal. With minimal prep time and a focus on wholesome, low-sodium ingredients, this recipe is perfect for anyone seeking a nutritious yet flavorful option. Serve it warm, garnished with fresh parsley and a squeeze of lemon juice for a vibrant finish that’s sure to impress.
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Ingredients
- 500 grams chicken liver
- 4 cloves fresh garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 whole lemon
- 0.5 teaspoon black pepper
- 1 small red onion
Directions
Step 1
Start by cleaning the chicken liver: rinse under cold water and pat dry with paper towels.
Step 2
Mince the garlic cloves finely and set aside.
Step 3
Chop the rosemary, thyme, and parsley finely. Reserve about half of the parsley for garnishing.
Step 4
In a bowl, combine minced garlic, chopped rosemary, thyme, parsley, black pepper, and olive oil. Zest the lemon and add the zest to the mixture.
Step 5
Juice half the lemon and add it to the mixture, reserving the other half for serving.
Step 6
Add the cleaned liver to the bowl, ensuring it is well-coated with the herb and oil mixture. Cover and marinate in the refrigerator for at least 30 minutes to an hour.
Step 7
Slice the red onion thinly into rings and set aside.
Step 8
Preheat a grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.
Step 9
Remove the liver from the marinade and let any excess drip off. Place the liver and red onion rings on the grill.
Step 10
Grill the liver for about 3-4 minutes per side or until nicely charred and cooked through, but still tender. The onion rings should grill alongside and caramelize.
Step 11
Once cooked, remove from the grill and let the liver rest for a couple of minutes.
Step 12
Serve the liver warm, garnished with the reserved fresh parsley and a squeeze of fresh lemon juice. Enjoy alongside the caramelized onion rings.
Nutrition Facts
| Serving size | (736.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1577.7 |
| Total Fat 130.9g | 0% |
| Saturated Fat 32.8g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 1575mg | 0% |
| Sodium 5263.3mg | 0% |
| Total Carbohydrate 35.9g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 12.4g | |
| Protein 67.6g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 184.3mg | 0% |
| Iron 28.1mg | 0% |
| Potassium 1226.2mg | 0% |
Source of Calories