Grilled Chicken Livers with Lemon and Charred Vidalia Onion Oil | Springer Mountain Farms

Toss Vidalia onions in olive oil and place on a hot grill to char.

Grill onions until they are nice and black charred, keeping an eye on them.

Prepare chicken livers by removing connective tissue and bloodline, leaving clean lobes.

Marinate chicken livers in olive oil, salt, and cracked black pepper for at least 30 minutes.

Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Thread chicken livers onto soaked bamboo skewers multiple times for stability.

Shake off excess oil from the livers but keep some to help with charring.

Place livers on the hot grill and do not move them; only turn once to sear.

While livers and onions are grilling, melt butter in a pan over medium heat without browning it.

Julienne lemon rind or zest it, then add to the melting butter.

Squeeze lemon juice into the butter and reduce by half over medium heat.

Check the livers; when color creeps up the sides, gently turn them to char the other side.

Once livers are done, remove them from the grill and place in the center of a plate.

Check onions; they should be translucent and charred, then chop them.

Add chopped onions to the sauce and stir.

Drizzle the sauce over the grilled livers and garnish with parsley.

Equipment Needed

Spice Level:

Allergens