Bacon-Wrapped Teriyaki Chicken Livers and Chicken Bites

I was admiring a plate of fried chicken livers my friend Julia over at Julia's Southern Simply Southern blog cooked, and it made me think of my brother's creation of Bacon Wrapped Teriyaki Chicken Livers. For the liver haters out there, I also included Bacon Wrapped Chicken Bites! Check out Julia's Southern Fried Chicken Livers on her page here... Southern Fried Chicken Livers.


Bacon-Wrapped Teriyaki Chicken Livers

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.


Bacon-Wrapped Teriyaki Chicken Bites

4 chicken tenders, cubed
1 package Bacon (not thick cut), cur 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.






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