Beef liver doesn’t always get the love it deserves, but this Honey Garlic BBQ Beef Liver recipe might just change your mind. The rich, iron-packed liver is tenderized with a flavorful marinade and glazed with a sweet, garlicky BBQ sauce. It’s smoky, slightly sweet, and melts in your mouth when cooked just right. If you think you don’t like liver, this is the recipe that will convert you!
Honey Garlic BBQ Beef Liver
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Soaking 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
For the Liver
- 1 lb beef liver sliced into ½-inch pieces
- 1 cup whole milk for soaking
- 1 tsp salt
- ½ tsp black pepper
For the Honey Garlic BBQ Sauce
- 3 tbsp butter
- 4 cloves garlic minced
- ¼ cup honey
- ½ cup BBQ sauce your favorite kind
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
For Cooking
- 2 tbsp olive oil or butter
- Fresh parsley for garnish
Soak the Liver
Place the liver slices in a bowl and cover with milk. Let them soak for at least 1 hour (or up to overnight) in the fridge. This helps remove any bitterness and makes the liver extra tender.
Make the Honey Garlic BBQ Sauce
In a small saucepan, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in honey, BBQ sauce, soy sauce, apple cider vinegar, and smoked paprika. Simmer for 3-4 minutes until slightly thickened. Remove from heat and set aside.
Prep the Liver
Drain and pat the liver slices completely dry with paper towels. Season both sides with salt and pepper.
Sear the Liver
Heat olive oil or butter in a large skillet over medium-high heat. Sear liver slices for about 1-2 minutes per side, until browned but still slightly pink inside. Overcooking will make them tough, so be careful!
Glaze and Serve
Reduce the heat to low and pour the honey garlic BBQ sauce over the liver. Let it coat the slices for about 30 seconds, then remove from heat. Garnish with fresh parsley and serve hot!
Pairings
This dish goes great with:
- Creamy Mashed Potatoes – Balances the bold flavors with a buttery, smooth texture.
- Grilled Asparagus – A light, crisp veggie side to complement the rich liver.
- Buttery Garlic Rice – Perfect for soaking up that sweet, garlicky sauce.
FAQs
1. What kind of beef liver should I use?
Go for calf liver if you can—it’s milder and more tender than regular beef liver. If using older beef liver, soaking is especially important to reduce bitterness.
2. Can I substitute the milk soak?
Yes! You can soak the liver in buttermilk or salted water instead. These alternatives still help tenderize and remove any strong flavors.
3. How do I know when liver is done?
Liver is best when it’s slightly pink in the center—about 145°F (63°C). Overcooked liver turns grainy and tough, so keep a close eye on it!
4. Can I grill this instead?
Absolutely! Just marinate the liver in the sauce for 30 minutes, then grill over medium heat for about 2 minutes per side. Brush with extra sauce before serving.
