Tender Baked Chicken Liver Rumaki
Elevate your appetizer game with this Tender Baked Chicken Liver Rumaki, a savory and sweet fusion dish that’s perfect for entertaining or indulging! This recipe combines the rich, velvety texture of chicken livers with crisp water chestnuts, all wrapped in smoky bacon for a bite-sized treat that’s packed with flavor. Marinated in a mixture of soy sauce, brown sugar, garlic powder, and ginger, each piece is infused with an irresistible umami sweetness before being baked to perfection. Quick to prepare and oven-baked for easy cleanup, this crowd-pleasing rumaki recipe delivers crispy bacon and tender centers in every bite. Serve these warm, golden-brown morsels as an appetizer or party snack, and watch them disappear!
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Recipe Information
Ingredients
- 1 pound chicken livers
- 0.5 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 1 can canned water chestnuts
- 12 slices bacon
- 24 toothpicks (soaked in water)
- 1 spray non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly spray it with non-stick cooking spray.
Rinse the chicken livers under cold water and pat them dry with paper towels. Cut them into bite-sized pieces, roughly the size of half a water chestnut.
In a medium bowl, mix together the soy sauce, brown sugar, garlic powder, and ground ginger until the sugar is well dissolved to create a marinade.
Add the chicken liver pieces to the marinade and toss to coat them evenly. Cover the bowl with plastic wrap and marinate in the fridge for 15 minutes.
Drain the water chestnuts and slice each large chestnut in half if they are not already bite-sized.
Cut each bacon slice in half crosswise. Place a piece of marinated chicken liver and a water chestnut on one end of the bacon slice. Roll the bacon tightly around both and secure it with a soaked toothpick.
Repeat until all the chicken liver and water chestnut pieces are wrapped in bacon, placing them seam-side down on the prepared baking sheet.
Bake the rumaki in the preheated oven for 20-25 minutes, or until the bacon is crispy and the chicken liver is cooked through.
Remove from the oven and let them cool slightly before serving. Serve warm as an appetizer or snack!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 11003 mg | 478% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 25.9 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 187 mg | 14% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3144 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
