If you’ve ever been skeptical about cooking with offal, my chicken livers recipe will completely convert you. People often tell me that offal is an acquired taste or something ‘cultural.’ This honestly baffles me because, as someone who comes from a half-Middle Eastern background, livers were a weekly staple in my household. Similar to beef livers, it all comes down to how you cook it AND season it. For this dish, I marinate the liver in a simple soy sauce blend and then saute or grill it for several minutes until tender.
Why I love this recipe
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. Growing up, whenever my sister or eye had dark circles under our eyes, mom would cook up livers, and they’d disappear (we both have iron deficiencies, and this was a surefire way to tell we were low in it!). Perfect texture. The key to delicious chicken livers is NOT to overcook it. My tried and true family recipe guarantees this never happens. Multiple cooking methods. I prefer sauteeing the livers (it reminds me of my childhood!), but I’ve included my quick grilled method too.
Ingredients needed
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. 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.
Arman’s recipe tips
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 ensuring it is 165F. 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. Use a hot skillet. Make sure the skillet is hot before placing the livers down to cook. The livers taste better if they get a hard sear. 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. Cook with onions and mushrooms. Onions, mushrooms, and liver are a magical combination. Saute them in a pan WITH the liver.
Storage instructions
To store: The liver will last 3-4 days in the fridge, stored in an airtight container. Grill method: Heat a grill pan or charcoal grill over medium heat. Once the chicken is seasoned, add it to the hot grill 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. 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
