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Grilled Chicken Liver Skewers

Thai cooks—and chef Andy Ricker—like to use the roots and stems of the cilantro plant, which have 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

  • Total Time:
  • Servings: 8

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  • 1 1/2 teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (see Note) or stems
  • 1 large garlic clove
  • 1/2 teaspoon kosher salt
  • 1 pound chicken livers, trimmed
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons soy sauce


  1. 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.
  2. 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.


Cilantro root is available at Asian supermarkets.

Suggested Pairing

Lambrusco, the brisk, sparkling, signature red of Italy's Emilia-Romagna region, is essentially designed as a palate-refresher for that region's rich pastas and ragùs—which also makes it an ideal partner for these meaty grilled chicken livers.

Contributed By Published June 2009

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