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Grilled Rumaki

User Rating 5 Star Rating (1 Review)


Rumaki is one of my favorite things. How can you go wrong with anything wrapped in bacon. You need to grill these indirectly because once that bacon fat catches fire there's no stopping it.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 18 slices of bacon
  • 1/2 pound chicken livers
  • 3 tablespoons soy sauce
  • 1 can (8 ounces) water chestnuts


Wash and pat dry the chicken livers. Cut into 1 inch cubes. Rinse and drain chestnuts. Soak some bamboo skewers in water. Preheat grill. Cut bacon slices in half and fry them until about half cooked. Drain on paper towels. Place chicken livers in a bowl with the soy sauce. Take a liver cube and a water chestnut and wrap tightly with the bacon. Thread onto skewers. Repeat until you run out of stuff. Grill indirectly for about 18-25 minutes turning occasionally. Serve hot.
User Reviews

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 5 out of 5

I have made Rumaki for years and have never prefried the bacon. WHAT A GREAT IDEA.. It saves having all of the bacon grease drain in the pan you are cooking them in. I have also found that cooking them on a microwaveable bacon tray (Nordicware slanted bacon tray/food defroster) makes them much less greasy... And, of course, use the microwave instead of the grilling them in the oven.... NO fire, and no danger of fire from the grease!!! Every microwave is different in power, but just cook them until the bacon is crisp and the liver NOT OVERCOOKED... When they are done, dip them in a mixture of Apricot or peach preserves, mixed with a little Chinese Hot Mustard.. An appetizer fit for a king (OR QUEEN.)

7 out of 7 people found this helpful.

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