My brother made Bacon Wrapped Teriyaki Chicken Livers for our Dad's surprise b'day party. They were such a hit, even the hubby who claims he hates liver, loves them! For the other liver haters out there, I also included Bacon Wrapped Chicken Bites!
Bacon-Wrapped Teriyaki 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.
Bacon-Wrapped Teriyaki Chicken Bites
4 chicken tenders, cubed
1 package Bacon (not thick cut), cut in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze
toothpicks
Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.
This looks amazing! Going on my list of must make soon!
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