Low Sodium Grilled Liver with Garlic and Herbs
Elevate your culinary game with this Low Sodium Grilled Liver with Garlic and Herbs—a flavorful, heart-healthy recipe perfect for those seeking a nutrient-dense meal without compromising on taste. Tender chicken liver is marinated in a vibrant blend of fresh garlic, rosemary, thyme, parsley, and zesty lemon, then expertly grilled to perfection for a smoky char that enhances its natural richness. With caramelized red onions adding a sweet contrast and a final garnish of bright parsley and a squeeze of lemon juice, this dish is as visually appealing as it is delicious. Ready in just 25 minutes, this low sodium, protein-packed dish is ideal for a quick dinner that feels gourmet. Pair it with a crisp side salad or roasted vegetables for a complete meal that’s satisfying and wholesome.
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Recipe Information
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
Instructions
Start by cleaning the chicken liver: rinse under cold water and pat dry with paper towels.
Mince the garlic cloves finely and set aside.
Chop the rosemary, thyme, and parsley finely. Reserve about half of the parsley for garnishing.
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.
Juice half the lemon and add it to the mixture, reserving the other half for serving.
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.
Slice the red onion thinly into rings and set aside.
Preheat a grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.
Remove the liver from the marinade and let any excess drip off. Place the liver and red onion rings on the grill.
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.
Once cooked, remove from the grill and let the liver rest for a couple of minutes.
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
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.4 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 184 mg | 14% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1226 mg | 26% | |
*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.
