Ping Tub Gai (Grilled Chicken Livers)
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Years ago, long before my time, Scott spent a summer in Thailand with OMF Missions teaching English to school children. It is one of his fondest memories, and he still talks about it often.
And he also talks about the food! Particularly how fresh and flavourful it was, made to order right in front of you. Street food is big business in Thailand and there was no shortage of offerings, with each area having its own unique flavour. Thai street food is a big draw for locals and tourists alike. In fact, Virtual Tourist named Bangkok, the capital, the #1 spot for street food in the world in 2012! Whatever you’re craving, there was a vendor for you.
With the abrupt arrival of summer here on the prairies and now making our home in a south-facing, second floor apartment right above the boiler room, I have no interest in using any more heat-producing appliances indoors than is absolutely necessary. This means our trusty grill is getting put to good use out on the patio!
After a stop at Community Natural Foods on our last trip to Calgary (it still feels weird saying that!), I scored some 20% off chicken livers, so, naturally, a recipe to cook them on the BBQ was a must. Snooping around for inspiration, I came across several recipes for Ping Tub Gai, or grilled chicken livers, a very popular street food in Thailand. Of course the recipes were NOT AIP friendly, so I picked Scott’s brain for what he remembered of the dish from his travels and got to work making a version that maintained the heart of the dish that I could enjoy as well.
So here is the recipe that has been completely polished off every time I’ve served it by husband and toddler alike.
- 1lb chicken liver
- 2 tbsp blackstrap molasses
- 2 tbsp coconut aminos or tamari
- 2 tbsp rice wine vinegar or apple cider vinegar
- 1 tbsp minced garlic
- 2 tbsp grated fresh ginger
- sea salt to taste
- Combine all ingredients in a bowl and mix well.
- Let marinate for at least 1 hour and then thread the chicken liver onto soaked bamboo skewers.
- Grill on medium heat (about 400F) for approximately 3 minutes on each side. The liver should be brown and cooked perfectly.
The results is a beautifully flavoured, rich looking, buttery soft liver that will please even the pickiest of eaters. Ping Tub Gai is typically served with hot chili sauce and sticky rice, but for AIP purposes, you can serve hot with some Cauli Rice and Cilantro Olive Oil dipping sauce on the side.