Grilled Ginger-Glazed Chicken Livers with Spicy Plum Sauce

This is a fantastic appetizer, a delicious departure from the usual featuring rich chicken livers paired with a Southeast Asian-inspired sauce. Any leftover sauce will keep in the refrigerator up to two weeks.

Yield: Serves 8 (serving size: about 1 1/2 ounces livers, 1/4 cup plum sauce, and about 3 cucumber slices)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 2.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 10g
  • Carbohydrate: 15g
  • Fiber: 1g
  • Cholesterol: 196mg
  • Iron: 5mg
  • Sodium: 150mg
  • Calcium: 10mg

Ingredients

  • 1/2 cup water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce)
  • 4 plums, pitted and quartered (about 1 pound)
  • 1 star anise
  • 1 (1-inch) cinnamon stick
  • 1/2 cup mirin
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon lower-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 pound chicken livers
  • Cooking spray
  • 1/2 English cucumber, thinly sliced

Preparation

  1. 1. Combine first 7 ingredients in a saucepan. Bring to a simmer; cover and cook 15 minutes or until plums are tender. Discard star anise and cinnamon. Cool completely. Place in a blender; process until smooth.
  2. 2. Combine mirin, ginger, soy sauce, and garlic in a saucepan over medium heat. Bring to a simmer; cook 4 minutes or until reduced to 1/4 cup.
  3. 3. Trim excess fat and connective tissue from livers; separate livers into lobes. Pat livers dry with paper towels. Heat a grill pan over high heat. Coat pan with cooking spray. Add half of livers to pan; cook 7 minutes or until slightly firm (like a cooked chicken breast), turning once. Remove from pan; brush with half of glaze. Repeat procedure with remaining livers and glaze. Serve with plum sauce and cucumber.
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