Recipe Watch: Grilled Chicken Gizzard’s

[ 0 ] January 8, 2014 |
Image via Pitmaster John Avila of Morgan's Barbecue and formerly of Austin's renowned Franklin's

Image via Pitmaster John Avila of Morgan’s Barbecue and formerly of Austin’s renowned Franklin’s


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
Gizzard Prep
Cold Water wash gizzards.
Trim away any cartilage and cut in half to make  equal size pieces.
Marinade Prep
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
*Recipe courtesy Pitmaster John Avila of Morgan’s Barbecue and formerly of Austin’s renowned Franklin’s.

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Category: grilled, main dish, Recipes, Washington D.C.

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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