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Tuesday, August 27, 2013

Bacon-Wrapped Teriyaki Chicken Livers

I was inspired by our trip to the Beach this passed weekend. We went to Broadway at the Beach, and the boys had to go into the Man Cave store. That was when I found this t-shirt!

Bacon-Wrapped Teriyaki Chicken Skewers

1 lb. chicken livers
Approximately 8 oz. bacon (not thick cut)
Teriyaki sauce, Kikkoman Teriyaki Baste and Glaze
Kebab skewers

Wrap bacon around chicken liver, stretching the bacon to fit, if needed. Secure with a skewer. Repeat until skewer is full. Repeat with remaining chicken livers and skewers.

Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours.

Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook until bacon is done about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes making sure not to burn the bacon.

1 comment:

  1. We love chicken livers.....this recipe sounds right up our alley! Thanks for the recipe! That (food) spread looks great! ;-)