Home Delivery Subscribe & Save Brothers Guarantee
Our Standards Our Manifesto Meet the Family Virtual Farm Tour
Blog Recipes Articles Farm Partners Farm Life Show
Roanoke, IN Farm Store Seasonal Farm Tours Get Directions
Contact Us
Order by Dec. 14th for Delivery by Christmas

What to Make with Chicken Thighs

written by

Alyssa Hitzfield

posted on

November 9, 2020

Screen-Shot-2020-11-04-at-11.53.25-AM.png

People don't often realize that the chicken breasts are not the part of the bird where you'll find the best flavor: it's in the chicken thighs.

Thigh meat is darker, fattier, and more flavorful. Whether you roast it, fry it, or grill it, you can look forward to an incredibly fulfilling dish!

Here, we go over three of our favorite chicken thigh recipes! Try one—or all—of these the next time you have some chicken thighs on hand!

How to Grill Chicken Thighs

For starters, we are going to give you some tips on how to grill chicken thighs. This cut of chicken is particularly suited for the grill because of its extra skin and fat. These additions help keep the chicken thighs together when faced with high heats and keep the meat inside tender and juicy.

Before you start grilling, make sure your grill is clean and ready for use. Once this simple step is complete, it's time to get cooking!

Step 1: Dethaw Your Chicken

This step may not apply to you if your chicken has already thawed. However, before proceeding, keep the following tips in mind:

  • Be sure that your chicken thighs have thawed out entirely. Grilling chicken that is even slightly icy will prevent it from cooking all the way through, which can lead to sickness and unpleasant tastes. 
  • Rinse thawed chicken thighs under cold water. 
  • Pat them dry

Once you successfully dethawed your chicken, move onto the next step.

Pastured-Chicken-CTA-Banner.webp

Step 2: Pick Your Seasonings

During this step, you have the freedom to choose which seasonings sound best to you! Don't be afraid to experiment a little with what you have.

Some of the more popular combinations you can try are:

  • Salt and pepper – the ole’ stand-by. ;) This combination is something you likely have on hand and are always great seasoning options. 
  • Garlic – whether you have fresh garlic or a powdered form, garlic will quickly add a robust flavor to your chicken.
  • Other herbs and spices – BBQ, Italian, Zesty and fresh...there are so many different combinations you can try, so pick out some of your favorites and give them a go!

Adding thick layers of seasonings during this stage will help create a crisp exterior when you grill them.

To help your seasonings stick and help with the crisping process, it is usually a good idea to lightly coat the chicken thighs with some butter or even olive oil. When you go to grill them, these coatings will caramelize and will help to hold in all those yummy flavors.

Once you have all of your seasonings on, it is time to take them to the grill and get started on one of our fantastic chicken recipes!

Step 3: Grill the Chicken Thighs

When you're ready to grill the chicken thighs, start by heating the grill. With any chicken, you must cook it to an interior temperature of 165 degrees Fahrenheit. This temperature is the safest because, at that level, the heat destroys any potential bacteria, making the chicken safe for you to eat.

As a good rule of thumb, your grill should be at a medium-low temperature. This temperature range will allow the chicken to cook all the way through, producing a crispy outside and juicy inside. If the temperature is too hot, you're going to get a charred exterior and dry meat.

When you choose to grill your bone-in chicken thighs, or boneless skinless chicken thighs, you will need some patience. Typically, this cut of meat is going to take approximately 45 minutes to cook thoroughly. Allow this time to get the most out of the meat and have the best final product possible.

NOTE: We recommend using a meat thermometer to take the guesswork out of determining when they are safely cooked.

Once done, go ahead and remove them from the hot grill and place them on a clean plate. Let them sit for about ten minutes to ensure that all of the juices settle and distribute throughout the meat. After that, try and cut into one of the thicker pieces to make sure that it has fully cooked.

Note: If you see any pink or veiny sections, go ahead and put them all back on the grill for another 5 to 10 minutes to avoid the risk of getting sick.

Step 4: Add Your Favorite Sauces (Optional)

Grilled chicken thighs with some BBQ sauce or other sweet sauces are the perfect meal for a cookout.

If you would like to add some sauces to your chicken, the easiest way to do it is by using a culinary brush to paint it on to each chicken thigh. Adding these sauces is a surefire way to add those lasting flavors that everyone is going to enjoy.

When it comes down to sauces, feel free to buy pre-made options from the store, or if you're feeling up for it, make your own from scratch!

If you’re in the Roanoke, Indiana area make sure to visit our farm store for local artisan BBQ sauces that are all High-Fructose Corn syrup- FREE.

Step 5: Pair with Your Favorite Sides

While everyone will love the tasty chicken, it is always best to pair it with some sides to complete the whole meal.

If you are going for the BBQ feel, adding some baked beans, mashed potatoes, and coleslaw on the side is a great option. Any of these sides will pair nicely with your grilled chicken thighs. 

Now, make a plate and enjoy! 

How to Cook Chicken Thighs in the Oven

Roasted chicken thighs are one of the most popular ways to cook this cut of meat, and we assure you that there is a reason this method is on the top of many people's lists! Here are the top three reasons:

  1. Baked chicken thighs are easy to make. 
  2. They are always incredibly tasty. 
  3. Oven cooked meals are almost always easy to clean.

With this recipe, you can cook your entire meal with only one pan, making it an efficient meal to prepare and clean. Continue reading for some great tips on how you can prepare a delicious home-cooked meal all in the oven!

Step 1: Prep Your Chicken Thighs

Baked chicken thighs make for a beautiful meal, but there are some tips you should know to cook them properly.

Again, make sure that your chicken thighs have thawed entirely before cooking. It is always the safest option and will protect you from consuming uncooked meat. Then, you will want to wash and pat the skins dry so that the seasonings will have a solid surface to stick on!

For this meal, we recommend using seasonings with intense aromas and a collection of herbs and spices. As you roast the chicken, those flavors will come out even stronger and seep into the meat – we assure you, everyone will love these baked chicken thighs!

Once you have finished seasoning, select a dish that has deep enough sides so that your chicken will be surrounded and have some protection from the heat of the oven.

Step 2: Grease Your Dish

Next, you will want to grease the dish you have selected so that your baked chicken thighs will not stick to the sides. You can use a cooking spray or brush the pan with olive oil. The choice is yours, depending on your cooking preferences.

Step 3: Add in the Chicken Thighs

After all sides of the dish are entirely coated, you can carefully add in your chicken thighs. Leave a little bit of room in between them so that they can cook evenly and place them with the seasoned side up.

For that extra crisp that we all love, you can also brush some more olive oil on to the top. It will help the skins to crisp up and make the exterior crunchy and flavorful with every bite.

Make sure to leave enough room around the chicken, as we will be adding in some extra ingredients in the next steps! If you have to, you can always use an extra sheet pan for cooking the remaining ingredients.

Step 4: Chop Up Some Veggies

Baked chicken thighs are a healthy and hearty meal on their own, but creating a lovely oven roast, complete with roasted veggies, is a great pairing. In fact, this is one of our favorite chicken thigh recipes!

Once you have finished prepping your chicken, put it off to the side for a few and go ahead and select some of your favorite veggies for roasting.

Our favorite vegetables for roasting with a chicken recipe include:

  • Onions
  • Peppers
  • Zucchini
  • Squash
  • Potatoes
  • Garlic

These veggies are flavorful on their own. When cooked in the oven with the chicken, they will gather some of the chicken aroma and flavor. It's a match made in heaven. Once you have made your selections, chop all of them into bite-sized pieces and place them into a large bowl.

To make sure that all of the veggies crisp up nice and evenly, coat them lightly with olive oil and then mix them up so that each piece has some oil on it.

You can then add those veggies to either your pan with chicken in it so that you only have to use one pan or to a separate sheet pan if you want them to be extra crunchy. 

If you choose to go with the sheet pan option, it is best to leave a little room and scatter all of the veggies around. This arrangement will help to make sure they cook evenly and acquire that perfect crisp!

Step 5: Throw it All in the Oven!

Preheat your oven anywhere from 375°F - 425°F. Make sure it is up to your desired temperature before you place everything inside.

Baked chicken thighs can take some time to cook, especially since the bone is still in the meat. Leave them in the oven for 35-40 minutes before checking on them.

Ready to cook the veggies? Here's how:

  • Option 1: Adding the veggies into the same pan as the chicken thighs will likely increase the time it takes to cook everything. If, however, you choose to cook them on a sheet pan, you can place them in a few minutes before you put the chicken in as they will usually take a little longer to cook.
  • Option 2: You can also use your slow cooker! If you are going to be out of the house for the entire day and want a yummy and hearty meal to come home to, the slow cooker is always a great backup plan.

Using a slow cooker will give you the same results as an oven and will free you up from having to watch it while it cooks. You can set it to a medium-low setting and put both the chicken thighs and veggies in for hours at a time.

Step 6: Take Everything Out of the Oven

Like with the grilled instructions, baked chicken thighs will need a few minutes to stand before you cut into them. It will allow all of the juices to settle and help you make sure that it has cooked all the way through when you eat them.

Now, you can prepare your plate with a healthy combination of roasted veggies and some baked chicken thighs and enjoy your fantastic, home-cooked meal!

How to Cook Chicken Thighs in a Pan

While baked chicken thighs are among the more popular dishes, many people fail to remember that you can also cook them on the stovetop in a pan!

As with other recipes and meats, pan-frying is an excellent technique to get the skins nice and crispy before you go to enjoy them. Here are some simple steps to follow if you choose to cook your chicken thighs in a pan.

Step 1: Season the Chicken Thighs

As with the other two methods, make sure to season your boneless skinless chicken thighs! For this recipe, you have the freedom to choose whatever you like, and you won't need a lot of them to get the flavor you are looking for with the pan fry method.

Go ahead and finish up with the seasonings and then set them to the side. Now, it is time to prep your pan.

Step 2: Prep the Cast Iron Skillet

You can use any pan you have on hand, but we will focus on the cast iron skillets. These pans are great for so many reasons and are a great way to cook your chicken thighs.

As with the other methods, you will want to make sure to grease your pan so that the chicken does not get stuck at any time during the cooking process. For this step, you can use either oil or butter, depending on the type of flavor you enjoy.

Butter is very rich and will infuse the skin of the chicken. However, oil works well in making the outside crisp and capturing the flavor of the seasonings. Ultimately, the choice is up to you!

Place your prepped cast iron skillet on the stovetop and set the burner to a medium temperature. You need to make sure that the oil does not get too hot or will quickly charr your chicken. A medium temperature is always a safe bet and will give you the desired finished product.

Step 3: Place Your Chicken Thighs in the Pan

Be very careful during this step as the oil can splatter if you drop in the chicken thighs. Slowly and carefully lay each chicken thigh into the pan and let the cooking process begin!

Unlike the other cooking methods, you will have to monitor the thighs to make sure they are cooking correctly and not getting too charred early in the cooking process.

You are also going to have to flip them halfway through so that both sides have the chance to cook. Usually, at around the 15-20-minute mark, you can go ahead and flip them and allow them to cook for another 15-20 minutes before you remove them from the heat.

Step 4: Prepare Your Side Dishes

While your chicken is cooling, you can go ahead and prep your side in the same cast-iron skillet – again using only one pan! For this recipe, we recommend cooking some fresh green beans to serve alongside the chicken thighs.

Add a little bit more oil or butter to the pan, and then place your freshly washed green beans in as well. These will not take very long to cook, and it is up to you on how you want them to look and taste!

Step 5: Enjoy!

Now that you have cooked everything, go ahead and make your plate! Enjoy this wonderful meal!

Conclusion

Whether you choose to grill, bake, or pan-fry your chicken thighs, we guarantee that you will love the finished product.

There are so many chicken thigh recipes to choose from, and these are just some of the many ways you can prepare this versatile meal. We hope that you have some fun experimenting in the kitchen with these tasty chicken recipes!

Pastured-Chicken-CTA-Banner.webp

Recipes

More from the blog

A Complete Guide to Pork Cuts and How to Cook Them

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things.  Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products.  But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts!  Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon  What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste.  For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite.  Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party.  Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making.  Internal temperature: 160°F 6. Baby Back Ribs  What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways.  Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork.  As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin  What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising.  For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making.  Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

Read more
Chicken Liver vs. Beef Liver: What’s the Difference?

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. Why Both Chicken and Beef Liver Are Nutritional Powerhouses Whether from grass-fed beef or pasture-raised chickens, liver is tasty and nutrient-dense. This organ meat has earned the title of ‘superfood’ for a reason. Just take a look at these benefits:  Nutrient-dense: Liver is packed with vital nutrients like iron, vitamin B12, vitamin A, choline, selenium, and copper. In fact, a 100g serving of either chicken or beef liver can help you reach your recommended daily allowance for almost all of these vitamins and minerals.  High in satiating protein: A serving of liver provides between 19 to 23g of protein, an essential macronutrient. Protein is crucial for maintaining muscle tone, boosting brain function, and stabilizing blood sugar levels. Plus, it keeps you feeling fuller for longer. Detoxifying: Liver contains two very beneficial compounds: glutathione and choline. These minerals help with liver detoxification, reducing the risk of issues like fatty liver disease.  Reduced risks of anemia: Iron deficiency is the most common cause of anemia, in which your blood doesn’t have enough red blood cells. Luckily, beef and chicken liver are rich sources of iron, and vitamins C and B. These nutrients work together to keep your blood cells healthy and reduce the risk of anemia. You can read our post for more detailed information on the benefits of beef liver.  Beef Liver vs Chicken Liver: A Complete Comparison While you might think all liver is the same, there are a few key differences. We’ll discuss some of the main ones so you can make the right choice for your needs. Nutrition While all liver is delicious, we know that’s not the main draw for most people. It’s the nutritional profile. So, which is more nutritious?  When it comes to macronutrients, per 100g, they’re both pretty close. Beef liver has slightly more protein than chicken liver, but chicken has marginally fewer calories.  Macronutrients Beef Liver Chicken Liver ​Calories 191 calories 167 calories Carbohydrates 5.13 grams 0.87 grams Total Fat 5.26 grams 6.51 grams Protein 29.1 grams 24.5 grams (source: USDA 1 and 2) Beef and chicken livers’ micronutrients are where things get interesting. As you can see from a quick scan of the table below, beef liver is higher in nutrients like vitamin A, niacin, potassium, and copper. Chicken liver, on the other hand, has more iron and calcium.  Because of this, it’s impossible to say one is better than the other nutrition-wise. They’re both healthy in slightly different ways. Micronutrients  Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions.  Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors.  That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it.  You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit.  Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry.  This applies more to beef liver, which cooks in slightly less time than chicken liver.  Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions  Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote  Chicken liver Chicken liver pate  Sticky Chinese chicken liver stir fry  Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat.  Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today. 

Read more
Return To Top

About

Services

Resources

Visit

Featured Articles

Seven Sons Farms

  • 15718 Aboite Road
    Roanoke IN 46783
  • (877) 620-1977

Seven Sons Family of Companies:

FreshEggCo.com | HenGear.com

Accessibility Statement , Privacy Policy and Terms of Service

To make your visit to our online farm store even better, we use cookies. By continuing to browse our website, you agree to their use. Learn more in our Privacy Policy.