Paleo Grilled Liver with Garlic and Herbs
Savor the rich, earthy flavors of this *Paleo Grilled Liver with Garlic and Herbs*, a nutrient-packed dish that’s as wholesome as it is delicious. Perfect for paleo enthusiasts and adventurous eaters, this recipe highlights tender beef or chicken liver marinated in a fragrant blend of olive oil, fresh rosemary, thyme, and garlic. Grilled to perfection for a smoky char, the liver is finished with a zesty garlic-lemon drizzle and a sprinkle of fresh parsley for vibrant flavor. With just 15 minutes of prep time and a quick grill, this paleo-friendly recipe is ideal for weeknight dinners or health-conscious gatherings. Serve it alongside a crisp green salad or roasted vegetables for a truly satisfying and nutrient-dense meal. Keywords: paleo liver recipe, grilled liver, garlic and herb marinade, healthy paleo dinner.
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Recipe Information
Ingredients
- 1 pound liver (beef or chicken)
- 3 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Begin by rinsing the liver under cold water and patting it dry with paper towels. If necessary, remove any membranes or connective tissues for a tender texture.
Slice the garlic cloves thinly and chop the rosemary, thyme, and parsley finely. Set aside separately.
In a mixing bowl, combine olive oil, half of the garlic, rosemary, thyme, salt, and black pepper. Stir well to create a marinade.
Place the liver in a shallow dish or zip-lock bag and pour the marinade over it. Ensure the liver is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Preheat your grill to medium-high heat, about 400°F (200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Remove the liver from the marinade, allowing excess oil to drip off. Discard the marinade used for soaking.
Place the liver on the grill. Cook for about 4-5 minutes per side for medium doneness, or longer if preferred, until the liver is firm to the touch but still slightly pink inside.
While the liver is grilling, combine the remaining garlic with lemon juice.
Once the liver is cooked, remove it from the grill and drizzle the lemon-garlic mixture over the top.
Garnish with freshly chopped parsley before serving.
Serve the grilled liver hot with a side of your choice, such as a green salad or roasted vegetables.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1610 mg | 537% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 124 mg | 10% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1644 mg | 35% | |
*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.
