This is mostly from the Gas Grill Gourmet cookbook.
You take a pound or more of chicken livers. Rinse them in water and dry on paper towels. Then lightly brush with olive oil and sprinkle with salt.
I double or triple skewered the livers on metal skewers. I strongly prefer metal skewers for liver because the heat transfers to the interior of the liver through the metal skewer. You do not want under-cooked livers or dry, shoe leather livers.
Turn your grill on preheat (I have three burners). I preheated it for around 10 minutes and it was about 45 degrees outside. I turned all of the burners to low and put the skewers on. I grilled them for approximately 8 minutes, turning once. I would watch them because over-cooking makes bad liver.
I also cut thick slices from sweet onions and grilled the slices at the same time as the livers.
I made Jasmine rice. The cooked livers were placed over the rice. Shredded, fresh cilantro leaves were drizzled over the onions. I then squeezed about a third of a lime’s worth of juice over the livers. I had a Yuengling Black & Tan beer with the meal.
Liver is one of those things people like or dislike. I’ve met few individuals who were “indifferent” to liver. This was a pretty light, tasty way to prepare liver. For the frugal among you, this meal cost perhaps $5.00 with all elements and could easily serve 4.