Grilled Chicken Livers with Bacon

Trim the chicken livers, removing any connective tissue, and halve them. Set aside on a clean cutting board.

Whisk together the soy sauce, light brown sugar, and finely chopped fresh ginger in a small bowl until the sugar dissolves. Season the mixture with freshly ground pepper to taste.

Cut the bacon into 1-inch strips. Drain the canned sliced water chestnuts thoroughly and pat dry with paper towels.

Place the halved chicken livers in a shallow dish and pour the soy-ginger marinade over them. Toss gently to coat evenly and let sit for 10 minutes at room temperature.

Soak wooden skewers in water for at least 10 minutes to prevent burning during grilling.

Thread the chicken livers, bacon strips, and water chestnuts alternately onto the prepared skewers, beginning and ending with a bacon piece for stability.

Preheat the grill to medium-high heat (approximately 400°F) and lightly oil the grate to prevent sticking.

Place the skewers on the hot grill and cook for 5-6 minutes, turning occasionally to ensure even cooking on all sides.

Continue grilling for another 5-6 minutes until the chicken livers are cooked through (no longer pink inside) and the bacon is crispy. The water chestnuts should be lightly charred.

Remove the skewers from the grill and allow them to rest for 1 minute before serving.