Chicken Livers


5 from 25 votes
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This chicken livers recipe features grilled liver with the most incredible seasoning mix. With just 10 minutes of cooking time, I love how easy they are to customize.

Love chicken recipes? Try parmesan-crusted chicken, chicken Milanese, and boneless chicken wings.

chicken livers.

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 marinated in a tangy soy sauce marinade and then grilled or pan-fried, giving it the perfect charred texture.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed 
  3. How to cook chicken livers
  4. Alternative cooking methods
  5. Recipe tips and variations
  6. Storage instructions 
  7. Frequently asked questions
  8. More delicious ways to enjoy chicken
  9. Chicken Livers Recipe (Recipe Card)

Why I love this recipe

  • 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 (source). It’s high in iron (72%!), selenium (122%), folate, vitamins, and of course, protein and healthy fats.

Ingredients needed 

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.

How to cook chicken livers

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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. 

marinated chicken livers.

Step 2: Skewer. Thread the chicken livers onto a bamboo skewer and season the organ meat with salt and pepper. 

skewered chicken livers.

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.

how to cook chicken livers.

Step 4- Serve. Remove the chicken liver skewers from the grill. Enjoy while hot. 

chicken liver recipe.

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 method: 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.

Oven baked method: 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.

Storage instructions 

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. 

chicken liver.

Frequently asked questions

What does chicken liver taste like?

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. 

How can I tell if chicken livers are cooked properly?

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.

Can I use frozen chicken livers for a recipe?

Yes, frozen chicken livers can be used for a recipe. However, they should be thawed completely before cooking.

More delicious ways to enjoy chicken

chicken livers recipe.

Chicken Livers Recipe

5 from 25 votes
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. Watch the video below to see how I make this in my kitchen.
Servings: 4 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes



  • 1 pound chicken livers
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.


TO STORE: The liver will last 3-4 days in the fridge storage in an airtight container. 
TO FREEZE: Freeze the fully cooked liver in an airtight container. In the container, the liver will last about 1-3 months. 
TO REHEAT: The oven is the best way to reheat the chicken livers. Place the livers on a baking sheet in the oven for 5-10 minutes at 325F. 


Serving: 1servingCalories: 201kcalCarbohydrates: 2gProtein: 20gFat: 13gSodium: 623mgPotassium: 280mgFiber: 0.1gVitamin A: 12563IUVitamin C: 23mgCalcium: 11mgIron: 10mgNET CARBS: 2g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 25 votes (23 ratings without comment)

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Recipe Rating


  1. 5 stars
    Wow, Arman, this was a brave post. Thank you so much. I love liver, so I am glad to find this presentation. Will give it a try for sure! Great job!!