- 1 pound chicken livers, trimmed and halved
- ¼ cup soy sauce
- 2tbsp light brown sugar
- 1 tbsp finely chopped fresh ginger
- Freshly ground pepper juice
- 4 slices bacon, cut into 1" strips
- 18 oz. can sliced water chestnuts
- Skewers
Directions
Combine the chicken livers, soy sauce, brown sugar, ginger,
pepper, in a small bowl and marinate refrigerated for 30 minutes to 1 hour.
Place a piece of bacon on a wooden or metal skewer, followed
by a piece of chicken liver and a slice of water chestnut.
Repeat until all the livers have been used.
Grill directly over hot coals for 8 to 12 minutes, turning once,
until the edges of the bacon are crisp and the chicken livers are firm but slightly
pink inside.
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