Place the chicken livers in a colander and rinse them under cold running water. Pat them dry with paper towels.

Cut the livers in half between the two lobes. Trim any white tissue, veins, and dark spots from the livers. Discard these.

Zest a lemon, enough for 1/2 teaspoon into a medium bowl. Add the olive oil, lemon juice from the zested lemon, oregano, basil, garlic, onion powder, salt, and pepper. Whisk together until well combined.

Add the chicken liver pieces to the bowl and coat completely with the marinade. Set the bowl aside for 15 minutes, or even longer.

Preheat your Foreman Contact Grill on high for 5 minutes with the top closed. Place the drip tray at the base of the grill.

Place the livers in a single layer on the grill and close the top.

Grill for 3 minutes. Open the grill and flip the livers over. Close the top and grill for another 2 to 3 minutes until the internal temperature reaches 165°F when checked with a digital meat thermometer.

Repeat the process if your grill is too small to fit the livers in a single layer. You can also grill the livers on wood or metal skewers for a tidy presentation.

Serve the chicken livers with wedges of lemon.