Hoisin Garlic Grilled Chicken Livers Recipes

HOISIN GLAZED GRILLED CHICKEN

Steps:

• Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet.
• In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend.
• Taste an season with salt and/or honey as needed. Pour half of the hoisin mixture into a separate small bowl.
• Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl.
• Continue to grill on opposite side until nearly cooked through, about 3 minutes longer.
• Brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer.
• Serve warm with green onions and sesame seeds.

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

STOLEN GARLIC CHICKEN LIVERS

Steps:

• Wash, trim and dry the Chicken Livers.
• DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
• Whilst still on the cooker add the oil, lemon juice and salt to taste.
• Stir once gently to mix.
• Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
• The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
• Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
• Bon Appetite!

GARLIC CHICKEN LIVERS

Steps:

• Mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated.
• In a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan.
• Add the sherry; cook over a high flame for 1 to 2 minutes; Good served over rice.

GRILLED CHICKEN LIVERS IN 7-UP

Steps:

• Wash the livers, drain and put in a bowl.
• Add enough carbonated beverage to cover the liver and marinate about half an hour.
• Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
• Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.

EASY GRILLED CHICKEN LIVERS

Steps:

• Spray grill with non-stick cooking spray; heat grill to medium high heat.
• Place livers on hot grill, being careful not to let any slide through.
• Cook 3-4 minutes on each side.
• Remove from grill, sprinkle with sea salt and freshly ground black pepper.
• Enjoy!

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

CRISPY CHICKEN LIVERS ON GARLIC POTATO MASH

Steps:

• To make the garlic mash:- Boil the potatoes and peeled garlic until the potatoes are tender.
• Drain well and mash with the butter.
• Divide into 4 or 6 equal portion and form into cakes.
• To prepare the chicken livers:- Spread the breadcrumbs in a shallow microwave proof dish and cook on HIGH 2 - 3 minutes until slightly crisp.
• Season with oregano, salt and pepper.
• Wash the livers and divide in half.
• Pat dry.
• Dip the livers in the beaten egg the in the breadcrumbs to coat. Melt the butter in a large frying pan.
• Pan fry the livers about 2 minutes each side, until they are just cooked in the centre. Meanwhile prepare the orange sauce. Bring all the sauce ingredients to the boil in a saucepan.
• Simmer for 15 minutes.
• To Serve:- Re-heat the potato cakes in the microwave or oven.
• Place in the centre of 4 or 6 serving plates.
• Top with the crispy chicken livers and serve with the sauce.

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.