A bold and unexpected pairing that’s surprisingly delicious! Sweet, juicy tangerines caramelize beautifully on the grill alongside tender chicken liver, creating a unique flavor combination that’s both rich and refreshing. Perfect for adventurous eaters looking to try something new.
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Marinade:
- ½ cup fresh Hale Groves tangerine juice (from about 3-4 Honey Sweet Tangerines or Gold Nugget Tangerines)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Kebabs:
- 1 pound chicken livers, cleaned and trimmed
- 3-4 Hale Groves Honey Sweet or Gold Nugget Tangerines, peeled and separated into segments (choose firm, seedless segments)
- Wooden or metal skewers
Directions
- Prepare the livers: Remove any connective tissue or fat from the chicken livers. Cut larger pieces in half so all pieces are roughly the same size (about 1½ inches).
- Make the marinade: In a medium bowl, whisk together tangerine juice, olive oil, garlic, honey, paprika, cumin, salt, and pepper.
- Marinate: Add chicken livers to the marinade, toss to coat, cover, and refrigerate for 30 minutes (up to 2 hours for more flavor).
- Prepare skewers: If using wooden skewers, soak them in water for 20 minutes. Preheat grill to medium-high heat (about 400°F).
- Thread the kebabs: Alternating between liver and tangerine segments, thread onto skewers. Start and end with liver pieces. Reserve marinade for basting.
- Grill: Oil the grill grates. Grill kebabs for 10-12 minutes, turning occasionally and basting with reserved marinade, until livers are cooked through but still slightly pink in the center (internal temperature of 165°F). Don’t overcook or the liver will become grainy.
- Serve: Let rest for 2-3 minutes before serving. The tangerine segments will be slightly caramelized and the liver tender and juicy.
Tips for Success
Choose the right tangerines: Honey Sweet and Gold Nugget Tangerines are ideal because they’re sweet, seedless, and hold their shape on the grill. Use firm segments that won’t fall apart.
Don’t overcook: Chicken liver is best when cooked to just done—still tender and slightly creamy inside. Overcooked liver becomes dry and grainy.
Why citrus with liver? The sweet-tart flavor of tangerines cuts through the richness of liver while the natural sugars caramelize beautifully on the grill.
Ready to try this adventurous recipe? Shop Honey Sweet Tangerines and Gold Nugget Tangerines from Hale Groves.