In a small mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 tablespoon soy sauce until combined.
Add 1 pound chicken livers to the marinade and toss to coat evenly; let sit briefly while you heat the pan.
Optional: thread the livers onto bamboo skewers and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a skillet or grill pan over medium heat and brush or rub lightly with oil so the surface is coated.
Place the livers in the hot pan and sauté for 3 to 4 minutes per side, turning once, until an instant-read thermometer reads 165°F or juices run clear.
Remove the livers from the pan and serve immediately.
