Grilled Chicken Liver Skewers
Thai cooks—and chef Andy Ricker—like to use the roots and stems of the cilantro plant, which has a more intense flavor. He adds them to a bright, zingy marinade for grilled chicken livers, a popular Thai street food. “You can always find a guy by the side of the road cooking these skewers over a little charcoal grill,” he says.
Plus: F&W’s Grilling Guide
Grilled Chicken Liver Skewers
Grilled Chicken Liver Skewers
Grilled Chicken Liver Skewers
- ACTIVE: 20 MIN
-
TOTAL TIME:
50 MIN
- SERVINGS: 8
Ingredients
- 1 1/2 teaspoons black peppercorns
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1 tablespoon finely chopped cilantro roots (see Note) or stems
-
1 large garlic clove
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1/2 teaspoon kosher salt
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1 pound chicken livers, trimmed
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1 1/2 tablespoons fish sauce
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1 1/2 tablespoons soy sauce
-
Directions
- In a mortar, coarsely crush the peppercorns. Add the cilantro roots, garlic clove and salt and pound to a paste. Scrape the paste into a large nonreactive bowl. Add the chicken livers and toss to coat. Stir in the fish sauce and soy sauce, cover and refrigerate for 30 minutes.
- Light a grill. Thread the chicken livers onto four 10-inch metal skewers, leaving a bit of space between them. Grill the livers over moderate heat, turning once, until charred outside and still slightly pink within, about 4 minutes. Serve right away.
Notes
Cilantro root is available at Asian supermarkets.
Grilled Chicken Liver Skewers
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