Sauteed Chicken Livers Recipe

My sauteed chicken liver recipe is perfectly seasoned and yields tender and juicy livers every time. It's simple, healthy, and cooks SO quickly. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 201kcal

Author Arman Liew

Ingredients

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

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.
Optional, thread the chicken livers onto bamboo skewers and season with salt and pepper.
Heat a skillet or grill pan over medium heat and brush with olive oil. Once hot, saute the chicken livers for 3-4 minutes per side. Remove from the heat once the livers reach an internal temperature of 165F or when the juices run clear (insert a knife or skewer in the center).
Remove the livers from the skillet and serve immediately.

Video

Notes

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.

Nutrition