Low Fat Grilled Chicken Liver with Garlic and Herbs
Experience the rich, savory delight of **Low Fat Grilled Chicken Liver with Garlic and Herbs**, a quick and healthy recipe that’s bursting with Mediterranean-inspired flavors. Tender chicken livers are marinated in a zesty blend of olive oil, freshly minced garlic, vibrant parsley, earthy thyme, and a splash of lemon juice, creating a perfectly balanced harmony of bold and fresh aromas. Grilled to golden perfection, these livers are low in fat yet high in protein, making them a nutritious option for weeknight meals or entertaining guests. With a cooking time of just 10 minutes, this dish is simple to prepare and shines as a flavorful main or a shareable appetizer. Serve warm with a sprinkle of red chili flakes for a hint of spice or pair with a crisp green salad for a wholesome, well-rounded meal. Perfect for health-conscious food lovers, this recipe is your ticket to a guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Start by gently rinsing the chicken livers under cold water. Pat them dry with paper towels to remove excess moisture.
Trim any visible fat or connective tissue from the livers using a sharp knife and set them aside in a medium-sized bowl.
Peel and finely mince the garlic cloves. Chop the fresh parsley and thyme leaves.
In a small bowl, mix together the olive oil, minced garlic, chopped parsley, chopped thyme, lemon juice, salt, black pepper, and optional red chili flakes.
Pour the marinade over the prepared chicken livers, making sure they are evenly coated. Cover the bowl with plastic wrap and let the livers marinate in the fridge for at least 30 minutes to allow the flavors to meld.
Preheat your grill or griddle pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Once the grill is hot, place the chicken livers on the grill or griddle pan. Cook for about 4-5 minutes on each side, or until the livers reach an internal temperature of 160°F (71°C) and are no longer pink in the center.
Remove the grilled livers from heat and let them rest for a minute or two.
Serve the grilled chicken livers warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 40 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 255 mg | 5% | |
*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.
