- 1 lb chicken livers
- 3 tablespoons Texas Tandoori rub
- 1.5 tablespoons Canola oil
- 2 tablespoons lemon juice or 1 medium lemon squeezed
- 1 tablespoon Morton kosher salt
- Rinse liver and trim off any blood vessels, fat, and anything green
- Whisk together marinade by mixing Texas Tandoori rub, canola oil, lemon juice, and kosher salt.
- Marinate livers in the mix for 30 minutes in the fridge
- Grill over medium-high heat for about 8-10 minutes, flipping half-way through.
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