The Perfect Macro + Micro Meal with Evan Centopani

Grilled Chicken Liver with Olive Oil and Herbs

Ingredients:
1 pound chicken livers
2 tbsp olive oil
2 tbsp Italian Herbs Seasoning or similar. I prefer Badia Italian Seasoning Mediterranean Blend (Marjoram, oregano, thyme, rosemary, savory, basil and sage)
¼ tsp salt (More can be added if desired)
Note: I am not a fan of garlic but the addition of 1-2 cloves of finely minced fresh garlic is something that most people would enjoy.

Cooking Instructions:
1. Preheat grill to 400 degrees Fahrenheit
2. Drain any excess fluid from the chicken livers
3. Combine all ingredients in a medium sized bowl
4. Skewer the chicken livers
5. Coat the grill grates with a swipe of oil or use non-flammable cooking spray
6. Immediately after applying non-stick spray to the grill, add the skewers
7. Once the livers begin to show signs of cooking on the tops side edges (typically after 7-10 minutes), flip once and let cook for another 5-7 minutes or until an internal temperature of 160-165 F is achieved

The cooked chicken livers go really well when placed over steamed basmati rice. Evan prefers to add some fresh lemon and his favorite hot sauce (Beth's Farm Kitchen Cherry Bomb Hot Sauce). Enjoy!

For extra micronutrient support, here's Pak: https://www.animalpak.com/collections...

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