Teriyaki Chicken Liver Rumaki With Bacon

Name: Teriyaki Chicken Liver Rumaki With Bacon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.25 lbs chicken livers; 1 1/4 cups teriyaki sauce, divided; 1 can (8 oz) sliced water chestnuts, drained; 1 lb bacon

Rumaki is a classic savory appetizer featuring chicken livers and water chestnuts wrapped in bacon and glazed with teriyaki sauce. This family-favorite holiday bite is crispy on the outside, tender inside, and ready in under 30 minutes.

🌍American 🏷️Rumaki 🏷️Appetizer 🏷️Bacon-wrapped 🏷️Chicken liver Water chestnuts

🏷️

🏷️Teriyaki

-0:00

jackiehartlaubonTikTok

Total

45 min

Servings

24

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1.25 lbs chicken livers
1 1/4 cups teriyaki sauce, divided
1 can (8 oz) sliced water chestnuts, drained
1 lb bacon

4 Ingredients

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Instructions

1
Cut the chicken livers into bite-sized pieces.
2
Place the cut livers in a container and pour about 1 cup of teriyaki sauce over them. Cover and marinate overnight in the refrigerator.
3
Preheat your oven to 425°F (220°C).
4
Cut bacon slices in half. On each half-slice of bacon, place one piece of marinated chicken liver and one slice of water chestnut.
5
Roll the bacon tightly around the liver and water chestnut and place seam-side down on a baking sheet.
6
Repeat with the remaining ingredients.
7
Drizzle the remaining 1/4 cup of teriyaki sauce over the tops of the rumaki.
8
Bake for 20-25 minutes, or until the bacon is nice and crispy.
9
Serve warm, with toothpicks for easy handling.

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Tips & Notes

Pro tips

Pat chicken livers dry after marinating so bacon crisps rather than steams; use paper towels and let sit 5 minutes.
Position rumaki 4–6 inches from the broiler element; too close will char the bacon before livers cook through.
Use a broiler pan or wire rack over a baking sheet to allow heat circulation underneath for even cooking and crispier bacon.
Reserve some teriyaki marinade before adding raw livers; brush it on rumaki during the last 2 minutes of broiling for a glossy glaze.

Substitutions

Chicken livers → Chicken thighs or pork tenderloin (adjust cooking time to 12–15 minutes)
Water chestnuts → Mushroom caps or pineapple chunks (mushrooms need no pre-cooking)
Teriyaki sauce → Soy-honey glaze or barbecue sauce (1:1 ratio, adjust seasoning to taste)

Storage & make-ahead

Store cooked rumaki in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through.

Equipment

broiler pan or wire rack · toothpicks (to secure bacon around livers and chestnuts)

Common Questions

What is rumaki?

Rumaki is a traditional appetizer where chicken livers and water chestnuts are wrapped in bacon and broiled or baked. The teriyaki glaze adds a sweet-savory finish.

Can I make rumaki ahead of time?

Yes. Assemble rumaki up to 8 hours ahead, refrigerate on a baking sheet, then broil before serving. You can also freeze assembled rumaki for up to 3 months.

How do I know when rumaki is done?

The bacon should be crispy and browned, and the chicken livers should be cooked through (no pink inside). Broiling typically takes 8–12 minutes depending on distance from heat.