A Thai barbecue classic, chicken livers marinaded in a Thai sauce and braised on the barbecue. In Thailand we eat kidneys and liver and all kinds of offal without thinking, in the west liver only seems to be eaten in paté, and in barbecue sausages.
Ingredients 
300 gms Chicken Liver
3 Garlic Cloves
2 Coriander Root
1 Teaspoon Black Peppercorns
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Sugar
1 Teaspoon Sweet Dark Soy Sauce
Preparation
1. Pound the garlic, coriander root and black peppercorns together until ground.
2. Mix with the chicken livers, soy sauce, sugar and sweet dark soy and marinade for 8-10 hours.
3. Skewer the liver on wooden sticks.
4. Barbecue until cooked.
Comments (2)
I tried this and it is wonderful.I love all parts of foul and this is great way to use livers, gonna try kidneys this way too. Thanks for the great idea.
Posted by Chef Jay | August 13, 2006 11:17 PM
Posted on August 13, 2006 23:17
Gorgeous, healthy and more importantly cheap bbq dish. A good way of getting people into eating liver.
All in all a fantastic, bright, easy on the eye website. This should be first choice for anyone wanting to experiment with thai / east-asian food. Already done one recipe and cant wait to try more. The ingredients list is well recommended to newcomers.
Keep up the good work.
Posted by Robin | August 14, 2006 4:03 PM
Posted on August 14, 2006 16:03