This chicken livers recipe features grilled or pan-fried liver with the most incredible seasoning mix. With just 10 minutes of cooking time, these are so easy to customize.
If you’ve ever been skeptical about cooking with offal, this chicken livers recipe will completely convert you.
Similar to beef livers, it all comes down to how you cook it AND season it. For this recipe, the liver is s marinated in a tangy soy sauce marinade and then grilled or pan-fried, giving it the perfect charred texture.
Table of Contents
- It’s a unique taste. Offal has a unique taste that you can’t put your finger on. While the thought of it might sound unappealing, once you try it, you’ll be hooked.
- Quick to cook up. I often cook these up for a quick weeknight meal as they need very little prep time. Paired with some spuds and veggies, they make a well-balanced dinner. Superfood. Chicken liver (or any liver really), is packed with nutrients. It’s high in iron (72%!), selenium (122%), folate, vitamins, and of course, protein and healthy fats.
Not much is needed to make this tasty recipe. Here is what you’ll need to get started.
- Chicken livers. Always choose fresh and clean liver that has no added flavorings or sinew. I prefer to get my liver from the butcher as they pre-clean them and are naturally juicier and larger.
- Olive oil. The base for the marinade. Vegetable oil or any neutral-flavored oil works.
- Lemon juice. You must have an acidic element to tenderize the meat. I prefer fresh lemon juice, but lime juice or even orange juice works well too.
- Soy sauce. Gives an umami-forward flavor to the marinade.
- Kosher Salt and black pepper. To season.
- Butter. To pan-fry the livers.
Find the printable recipe with measurements below.
How to cook chicken livers
Step 1: Marinate the chicken livers. Pat dry the livers on a paper towel. In a large bowl, whisk together the olive oil, lemon juice, and soy sauce. Add the chicken livers to the bowl and ensure they are evenly coated in the marinade.
Step 2: Skewer. Thread the chicken livers onto a bamboo skewer and season the organ meat with salt and pepper.
Step 3- Grill. Heat the grill to medium heat and brush the racks with olive oil. When the grill is hot, cook the skewers for 10 minutes, flipping halfway through.
Step 4- Serve. Remove the chicken liver skewers from the grill. Enjoy while hot.
Alternative cooking methods
While I prefer grilling the livers, I’ve tested this recipe both by pan-frying it and baking it and it tastes just as good. Here is how to cook them like this:
Pan-fried chicken livers: Heat a non-stick skillet over medium heat. Once the chicken is seasoned, add it to the hot pan and cook for 2-3 minutes per side.
Baked chicken livers: Preheat the oven to 190C/375F and grease a large baking sheet. Once hot, bake the chicken livers for 15 minutes, flipping halfway through.
Recipe tips and variations
- Use a hot grill. Make sure the grill is hot before placing the skewers down to cook. The livers taste better if they get a hard sear from the grill.
- Check the temperature. My #1 tip when cooking meat. While chicken livers are very quick to cook, you can always double-check their doneness by checking the internal temperature and ensure it is 165F.
- Char the exterior. While it may look slightly burnt, charring the outside gives the livers a lovely smoky and tender exterior while keeping the middle part super juicy.
- Serve with caramelized onions and mushrooms. Onions, mushrooms, and liver are a magical combination. Saute them in a pan and serve with the liver.
- Don’t overcook. Chicken livers can become tough and dry if overcooked. Cook them until they are browned on the outside but still slightly pink and tender on the inside.
To store: The liver will last 3-4 days in the fridge storage in an airtight container.
To freeze: Place leftover chicken livers in an airtight container and store in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
To reheat: The oven is the best way to reheat this dish. Place the livers on a baking sheet in the oven for 5-10 minutes at 325F.
Frequently asked questions
Chicken liver has a strong flavor, which turns many people away. The flavor can be a little bitter or sometimes have a metallic-like taste as well. When cooked correctly, the meat is tender and smooth and will have hints of whatever it is cooked in.
Yes, it is very safe to eat chicken liver as long as it is fully cooked. Like any other type of meat, the liver needed to be fully cooked to consume safely.
Use a meat thermometer to ensure that the internal temperature of the chicken livers reaches at least 165°F (74°C). Alternatively, you can cut into one of the livers to check if it is no longer pink and the juices run clear.
Yes, frozen chicken livers can be used for a recipe. However, they should be thawed completely before cooking.
More delicious ways to enjoy chicken
- Spatchcock chicken– The easiest and fastest way to cook a whole chicken.
- Baked chicken leg quarters– Always juicy and tender.
- Oven baked chicken wings– The seasoning blend is SO good.
- Grilled chicken drumsticks– Almost the same marinade as these livers.
Grilled Chicken Livers Recipe
- In a small bowl, whisk together the olive oil, lemon juice, and soy sauce. Add the chicken livers to the mix and coat well.
- Thread the chicken livers onto bamboo skewers and season with salt and pepper.
- Heat a grill to medium heat and brush with olive oil. Once hot, grill the chicken livers for 10 minutes, flipping halfway through.
- Remove them from the grill once lightly charred.
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