READY IN: 6hrs 40mins
Recipe by PalatablePastime

Easy to put together for a great party appetizer.

Top Review by Louginger

We LOVE this recipe!! We made it for Thanksgiving this year and everyone just ranted and raved. It sure didn't last very long.

Ingredients Nutrition


  1. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  2. Add chicken livers and mix gently.
  3. Refrigerate 6 hours or overnight.
  4. Preheat broiler or over grill to high.
  5. Drain marinade from chicken livers, reserving 1/4 cup.
  6. Chop larger chicken livers in half or thirds.
  7. Cut each bacon slice into 2 pieces.
  8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  9. Top with a chicken liver and fold sides of bacon over.
  10. Run a toothpick through the rumaki to secure it.
  11. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
  12. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  13. Baste the rumaki with this mixture and set aside.
  14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  15. During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
  16. Serve hot.

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