Learn how to cook chicken livers with this simple and delicious recipe. The tasty dish will surprise your tastebuds in the best way.
Chicken livers are a real standout when it comes to cooking with offal. These tender little morsels are full of rich, savory flavors that can be used in various dishes.
For me, they hold a special place in my heart – we grew up enjoying them regularly as a family. From simply pan frying them to using them in hearty stews and pâtés, they were a staple ingredient in our household.
Now, as an adult, I still find myself gravitating toward them as an ingredient in my cooking. If you’ve ever been skeptical about cooking chicken livers, this is the best recipe for you to start with.
Table of Contents
Recipe highlights
Most chicken liver recipes call for frying or steaming the offal but not this one!
The offal is marinated in a tangy soy sauce marinade and then cooked on a bamboo skewer. The grill provides a smoky flavor and gives the livers a perfect char texture.
- It’s a unique taste. Offal have a unique taste that you can’t put your finger on. It’s kind of like chicken crossed with beef in the best way possible.
- Quick to cook up. These do not require much time in the kitchen to cook up. They have an assumptive quality that they would take forever to cook, but it is quite the opposite.
- Superfood. Livers are a superfood and have many surprising health benefits.
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.
- Olive oil. The base for the marinade.
- Lemon juice. Adds a slightly tangy flavor.
- Soy sauce. Gives flavor to the marinade and cooks excellently on the grill.
- Kosher Salt and black pepper. To season.
How to cook chicken livers
The dish comes together rather quickly. Here is how to make this tasty dish:
Step 1: Marinate the chicken livers
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, then grill the chicken livers
Thread the chicken livers onto a bamboo skewer and season the organ meat with salt and pepper.
Heat the grill to medium heat and brush the racks with olive oil. When the grill is hot, grill the skewers for 12-15 minutes, turning them regularly.
Remove the chicken liver skewers from the grill. Enjoy while hot.
- 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.
- Marinade the livers. Make sure the marinade has fully covered the pieces of the liver. The marinade will help break down fatty liver pieces and make cooking easier.
- Season generously. If the livers need more flavor after cooking, add more salt and pepper to finish the seasoning.
- 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.
Flavor variations
The dish can be served in many different ways. Customize the dish and see which way you like the best with these ideas.
- Switch up the sauce. If a soy sauce marinade isn’t your thing or you want to try something else, marinade the chicken in something else. Try a katsu, eel, or even a bulgogi sauce.
- Use other kinds of offal. If you can’t find these at your butcher or grocery store, beef or lamb liver works.
- Change up the spices. Garlic powder, parsley, and lemon wedges are all fantastic additions.
Storage instructions
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 this dish. Place the livers on a baking sheet in the oven for 5-10 minutes at 325F.
Leftover idea
Consider incorporating leftovers into other dishes: Chicken livers can add flavor and nutrition to other dishes, such as meatloaf, pâté, or pasta sauce.
Frequently asked questions
Yes! Chicken liver is often referred to as a superfood. Organ meat is packed with vitamins and protein and very low in carbs.
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.
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, frozen chicken livers can be used for a recipe. However, they should be thawed completely before cooking.
Yes, you can substitute chicken livers for beef liver in most recipes. However, remember that the flavor and texture will be slightly different.
Serving suggestions
Use these chicken livers as the star protein and pair them with wholesome carbs and vegetables for a balanced meal. Here are some ideas:
Perfect Chicken Livers
Ingredients
Instructions
- 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 12-15 minutes, turning regularly.
- Remove them from the grill once lightly charred.
Notes
Nutrition
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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!!
Please do!