Succulent Marinated Broiled Chicken Livers
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat15gram
Protein25gram
Ingredients
- Chicken livers (fresh, trimmed) - choose fresh with a deep reddish color and no unpleasant smell500 g
- Olive oil (extra virgin is best for flavor)2 tbsp
- Garlic (minced, fresh cloves)2 cloves
- Lemon juice (freshly squeezed)1 tbsp
- Soy sauce (for a hint of umami)1 tbsp
- Honey (for slight sweetness)1 tsp
- Salt (preferably kosher salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Fresh thyme leaves (optional, for garnish)1 tbsp
This recipe shows you how to create delicious, tender, and juicy marinated chicken livers using the broiling method. Chicken livers are nutritious and cook quickly under the broiler, absorbing the flavors of a simple yet flavorful marinade. The total cost for the ingredients is approximately $8, €7, £6, or ₹650, and the whole dish contains roughly 500 kcal. Suitable for a high-protein diet, this dish is easy in complexity and takes about 40 minutes total including marinating time. Perfect for a quick yet impressive meal or appetizer.
Preparation instructions
Prepare the Marinade
1In a mixing bowl, combine olive oil, minced garlic, lemon juice, soy sauce, honey, salt, and black pepper. Whisk them together until well blended. This marinade provides a balance of acidity, sweetness, and savory flavor that enhances the chicken livers.
Marinate the Chicken Livers
2Add the cleaned and trimmed chicken livers to the marinade. Stir them gently to coat evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Marinating tenderizes and infuses the livers with flavor.
Preheat the Broiler and Prepare the Pan
3About 10 minutes before broiling, preheat your broiler to high and position the oven rack about 15 cm (6 inches) from the heat source. Line a broiler-safe pan or baking sheet with foil for easy cleanup and lightly grease it to prevent sticking.
Arrange the Livers on the Pan
4Remove the livers from the marinade, letting excess drip off, and spread them out on the prepared pan in a single layer, ensuring space between pieces for even cooking.
Broil the Chicken Livers
5Broil the livers for 4 minutes on the first side. Using tongs, carefully flip each liver and broil for another 3-4 minutes on the other side. The livers should be browned on the outside and cooked through.
Check the Internal Temperature
6Use a meat thermometer to check the internal temperature of the largest liver pieces. They should reach at least 74°C (165°F) to be safe to eat. Avoid overcooking, as livers become tough and dry.
Rest and Serve
7Let the broiled chicken livers rest for 3 minutes to allow juices to redistribute. Garnish with fresh thyme leaves if desired and serve warm.
Cooking Tips
1Always handle raw chicken livers with clean hands and utensils to avoid cross-contamination. Wash your hands thoroughly after touching raw poultry.
2If you don't have a broiler, you can cook the livers under high heat on a grill or in a hot skillet for 4-5 minutes per side.
3For those who prefer milder flavors, omit the soy sauce and substitute lemon juice with orange juice for a different twist.
4Do not marinate the livers for more than 1 hour as the acidity can start to 'cook' the meat and alter texture.
5Use a meat thermometer for food safety and to ensure the best texture—overcooked livers get rubbery quickly.
Equipment Needed
- Mixing bowl
- Whisk or fork
- Measuring spoons
- Plastic wrap
- Broiler-safe pan or baking sheet
- Aluminum foil
- Tongs
- Meat thermometer
Grocery Shopping List
- [ ] Chicken livers, 500g (~$5) - Select fresh, firm livers with a deep red color.
- [ ] Olive oil, small bottle (~$3) - Choose extra virgin for better flavor.
- [ ] Fresh garlic, 2 cloves (~$0.50) - Buy firm bulbs with no sprouts.
- [ ] Lemon, 1 (~$0.50) - Look for heavy lemons with smooth skin for juiciness.
- [ ] Soy sauce, small bottle (~$2) - Opt for low-sodium if available.
- [ ] Honey, small jar (~$3) - Choose pure honey.
- [ ] Salt and black pepper (you might already have these)—if not, buy small jars (~$1 each).
Total approximate cost: $8 (prices vary by location).
FAQ
Can I use frozen chicken livers for this recipe?
Yes, but be sure to fully thaw them in the refrigerator before marinating. Pat dry to remove excess moisture for better browning.
What if I don't have a meat thermometer?
You can cut into the largest liver piece to check. It should be no longer pink inside and firm but still moist to the touch, but a thermometer is recommended for safety.
Can I marinate the livers overnight?
It's best not to marinate longer than 1 hour because the acid in the marinade can start to 'cook' the livers and change their texture.
How do I avoid the livers becoming tough?
Avoid overcooking. Follow the broiling times closely and remove when the internal temperature reaches 74°C (165°F). Resting after cooking also helps keep them tender.