Those looking to provide a unique spin on their New Year’s Eve dinner can find it with this Grilled Chicken Gizzard recipe.
Pitmaster John Avila of Morgan’s Barbecue and formerly of Austin’s renowned Franklin’s, has curated a recipe to turn chicken gizzards into a delicious dish that your guests will be talking about right up until midnight strikes.
Grilled Chicken Gizzard
Bammboo Skewers (Soaked)
2.5 Tablespoons of Fresh Lemon Juice
1/4 Cup Olive Oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Mexican Oregano
1 Pound Fresh Chicken Gizzards
Cold Water wash gizzards.
Trim away any cartilage and cut in half to make equal size pieces.
Combine and mix well the Juice, Oil, Sugar, Salt, Pepper and Oregano
Marinade for 4-6 hours
Skewer soaked gizzards and grill on oiled grates for 6-8 minutes
In this case I have added Brussels Sprouts for a bit of green, sweet earthy flavor but add what you like. Cherry tomatoes, mushrooms, squash or onions are always great as well.