Low Carb Grilled Chicken Liver with Garlic and Herbs
Savor the bold and wholesome flavors of this **Low Carb Grilled Chicken Liver with Garlic and Herbs**, a nutrient-packed dish perfect for keto enthusiasts and liver lovers alike! Tender chicken livers are marinated in a zesty blend of extra-virgin olive oil, fresh garlic, rosemary, thyme, and lemon juice, infusing every bite with vibrant, aromatic goodness. Grilled to perfection, these livers boast a beautifully caramelized exterior while remaining juicy and rich inside. A sprinkle of fresh parsley adds a bright, herbaceous finish, and a squeeze of lemon enhances the dish’s tangy flair. Quick to prepare and packed with protein, this low-carb recipe is ideal for busy weeknights or as a crowd-pleasing appetizer. Pair it with roasted veggies or a crisp green salad for a balanced and delicious meal! **Keywords: low carb recipe, grilled chicken liver, keto-friendly meal, garlic and herb marinade, quick and healthy dinner.**
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Recipe Information
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
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any visible fat or connective tissues.
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.
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.
Preheat the grill to medium-high heat. If using a grill pan, preheat over medium-high heat.
Remove the livers from the marinade and let any excess drizzle off. Discard the remaining marinade.
Brush the grill or grill pan with the butter to prevent sticking.
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).
Remove from the grill and let rest for a few minutes. Sprinkle with chopped fresh parsley for garnish.
Serve the grilled chicken liver with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 1608 mg | 536% | |
| Sodium | 7694 mg | 335% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 176 mg | 14% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
