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Broiled Bacon Wrapped Chicken Livers

These bacon wrapped chicken livers make up one of my all-time favorite appetizers. The delicious combination of salty bacon wrapped so snugly around rich, juicy chicken livers provides the perfect indulgence while your guests are waiting for dinner.

A small plate of livers wrapped in bacon in the foreground with a big plate in the background

I love bacon wrapped chicken livers so much that when I was in college and cooked for myself in the dorm to save money, bacon wrapped chicken livers were one of my staples.

I know. It was probably weird for a college student to eat bacon wrapped chicken livers. In a dorm room. But I never said I was normal.

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People who claim they don’t like chicken livers eat these livers wrapped in bacon and say, “Maybe I do like chicken livers. These are delicious!” It’s the combination of salty bacon with rich, tasty livers that gets them every time.

And you know what’s fun? There are only two ingredients to this fast and easy recipe that can be on the table in less than a half hour.

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Ingredients

  • Chicken livers – organic and air chilled. (I buy them at WholeFoods.)
  • Bacon – Uncured, nitrate free, sugar free and Whole30. I LOVE the bacon I get from ButcherBox, a meat subscription company that delivers its products right to your door. I love this service! It’s like Christmas every month. Check it out if you prefer grass-fed, organic and sustainable meats, like me.

Helpful tips

  • Take out ahead of time the amount of toothpicks you’ll need, so you’re not contaminating the toothpick container with greasy fingers.
  • I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
  • The chicken livers I used to buy in college were on the small side, but the ones available nowadays are on the big side. If your chicken livers are large, you can cut them down to a more manageable size. Kitchen scissors are perfect for this task.
  • Cut the slab of bacon in half and separate the slices so they will be easy to pick up.
  • Place the oven rack in the second highest slot of the oven – but not too close to the heating element – and set the broiler on high.
  • You CAN eat chicken livers medium rare. They are sweet and creamy that way so don’t over cook the livers as they will be grainy and tough.
a white beaded plate with four chicken livers wrapped with bacon and toothpicks through them
Photo Credit: Dishes Delish.

How to make bacon wrapped chicken livers

Pre-step

Line a jelly roll pan with foil and set aside.

Step one

Gather the ingredients – bacon and chicken livers.

Bacon, livers and toothpicks on a table

Step two

Unwrap the bacon, cut the whole slab in half and separate the slices.

Step three

Rinse chicken livers under running water to remove the blood. If they’re too big to wrap with half a slice of bacon, cut them down to size; this can be in half or even in thirds. Pat the livers dry with a paper towel. Gather the appropriate amount of toothpicks while your hands are clean.

Step four

Move the oven rack to the second highest slot in the oven. You don’t want it to be too close to the heating element.

Turn the broiler on high and give it five to ten minutes to come to temperature.

Step five

Place a piece of chicken liver on a bacon half and roll the bacon around the liver. Secure the bacon with one of the toothpicks.

liver on a piece of bacon ready to be rolled up

Step six

Place each one of the bacon wrapped chicken livers on the foil lined pan.

A jellyroll pan with a bunch of chicken livers rolled up in bacon

Step Seven

Broil for 8 minutes. Shift the pan slightly to the right or to the left every 2 minutes so the chicken livers broil evenly under the element.

Step eight

Set the broiler to low heat, flip each setup and broil for 6 more minutes. Again, shift your pan slightly to the right or to the left every 2 minutes so the chicken livers cook evenly under the element.

Bacon chicken livers on a jelly roll pan, straight out of the oven

Time to plate this delicious bacon wrapped appetizer.

Aon overhead view of a big white plate with livers wrapped in bacon on it and a smaller white dish in the upper right

And now for the bite.

A hand holding a bacon chicken liver with a bite take out of it. There is a plate under the hand and even more livers in the background

YUM!

Perfect.

I hope you enjoyed this chicken wrapped chicken livers recipe as much as I enjoyed eating them.

If you love chicken livers, you’ll love this pâté recipe as well.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Overhead view of a plate of chicken livers wrapped in bacon - square

Broiled Bacon Wrapped Chicken Livers

A great appetizer to serve at parties!
4.97 from 27 votes
Print Pin Rate
Course: Appetizer
Cuisine: Appetizer
Keyword: bacon appetizer, bacon wrapped chicken livers, bacon wrapped livers
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 18 Livers
Calories: 76kcal

Ingredients

  • 1 pound chicken livers (rinsed, cut and patted dry)
  • 11 slices bacon (uncured and cut in half) (every bacon package has a different count – so don't stress if there are less or more slices)

Instructions

  • Line a jelly roll pan with foil and set aside
  • Place the oven rack in the second highest slot in the oven and preheat the broiler on high
  • Place each chicken liver on a half piece of bacon and roll the bacon around the liver. Secure the bacon with a toothpick
  • Place each wrapped chicken liver on the pan
  • Place in oven and broil for 8 minutes, but stand there and move the pan every 2 minutes to evenly brown the bacon wrapped chicken livers
  • Lower the broiler temperature to low. Take the pan out and flip each chicken liver
  • Place back in oven and continue broiling for 6 minutes, moving the pan every 2 minutes
  • Serve
  • Bite
  • Enjoy
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Notes

Helpful Tips
  • Take out ahead of time the amount of toothpicks you’ll need, so you’re not contaminating the toothpick container with greasy fingers.
  • I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
  • The chicken livers I used to buy in college were on the small side, but the ones available nowadays are on the big side. If your chicken livers are large, you can cut them down to a more manageable size. Kitchen scissors are perfect for this task.
  • Cut the slab of bacon in half and separate the slices so they will be easy to pick up.
  • Place the oven rack in the second highest slot of the oven – but not too close to the heating element.
  • You CAN eat chicken livers medium rare. They are sweet and creamy that way so don’t over cook the livers as they will be grainy and tough.

Nutrition

Serving: 2Livers | Calories: 76kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 91mg | Potassium: 80mg | Vitamin A: 2796IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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60 Comments

  1. Looks yum Elaine. My husband is a big chicken liver fan but I don’t seem to like them due to the smell. This would be such a treat for him and my favorite part is that it requires such less prep. Kudos to you for cooking your own meals in college:)

  2. Now I’m not personally fan of chicken livers, but I have plenty of family members who are! I’ll have to surprise them with some at the next family get together.

  3. Chicken Livers are a favorite of mine but I usually leave the cooking of them to my mom. I will have to pass this recipe on to her!

  4. I’ve never tried chicken livers before, but your recipe has definitely persuaded me to give it a shot! I love trying new foods and bacon just makes everything better right? When I become a huge chicken liver fan, I’ll have you to thank! πŸ˜‰ Thanks for sharing this awesome recipe!

    1. Alyssa, Thanks. Since you are new to chicken livers, definitely make sure they are small, not huge like mine. πŸ™‚

  5. I bet this is a delicious combination! I’m not an offal fan, but chicken livers I can deal with! Oh and haggis, of course πŸ™‚

  6. I’m a real hog when it comes to chicken livers. Here’s a recipe for Rumaki I’ve enjoyed for years. I wonder what you think of it AND what you might do to perk it up?[I do NOT mean make it HOT…]
    RUMAK
    (Reader’s Digest Secrets of Better Cooking)
    Β±16 servings
    3/4+ C marinade
    1/2 C soy sauce 1/4 t garlic powder
    1/4 C sherry 1# chicken livers
    1 T sugar Β±12 water chestnuts 1/2d
    1 t curry powder Β±12 slices bacon, 1/2d
    1/2 t ginger, powdered regular, not thick-cut
    round NOT flat toothpicks
    Combine 1st 6 ingredients & mix well to dissolve sugar;
    β€’ cut livers into 2-3 pieces, depending on size & wrap 1 chestnut 1/2 + 1 liver piece in 1/2 a bacon slice;
    β€’ secure w/toothpick & marinate at least 3 hours @room temperature, or overnight in fridge, turning several times;
    β€’ place on broiler pan 5″ from heat & broil, turning 1x, ’til bacon’s crisp, Β± 7-8* minutes/side.
    HOOP’S NOTE:
    For chicken-liver lovers this is a superb douver!

    1. I too am a hog when it comes to chicken livers. I adore them. I’m going to email you just to clarify the ingredients! I can’t wait to try Rumak!!

  7. I have to confess that I’m not a big fan of liver, but with bacon it must be really tasty! I should try this one. And congrats, you made liver look good in your photos, it’s awesome!

    1. They certainly are. I could probably eat bacon wrapped pine cones and be happy. πŸ™‚ Thanks for your comment, Emily!

    1. Thanks Erica. I love giblet gravy. I adore organ meats which some people find funny. But this appetizer is a huge hit to non-liver lovers too!

  8. Wow, such an easy recipe and packs great flavor. Definitely one of the best chicken liver recipes I’ve ever stumbled upon. πŸ™‚

  9. This bacon wrapped chicken livers recipe is absolutely appetizing! The combination of the salty bacon and juicy chicken livers made this recipe so perfect and delicious.

  10. These look great and you’ve given such detailed instructions (ie. grab the toothpicks while your hands are clean) – thank you! I need this kind of help with new recipes. Great job!

  11. These broiled bacon-wrapped chicken livers will be perfect for serving at any upcoming holiday party. Such a great way to start the night.

  12. I love chicken livers and they make a great patΓ©. The bacon wrapped appetizer looks amazing. Thanks for all the great tips to make these!

  13. I’ve always been a fan of chicken livers but I’d never had them as an appetizer. Well, I’m very curious about food and tastes so I picked up some at the grocery store and made them with bacon. They were delicious. I may just be as nutty about them as you are.

  14. I love chicken livers..for the holidays I always make pate. This is unique and delicious idea for appetizers that would never have thought to try! Looks delish!

  15. What an awesome sure for chicken livers! I have never heard of a college kid eating bacon-wrapped chicken livers – but coming from me – I gotta give you high fives for it ;D

  16. My co-worker always ask me to pass a good chicken appetizer recipe. I will definitely pass this recipe to her, looks easy and neat.

  17. I’ve tried bacon wrapped chicken, shrimp and many other things, never with livers. Sounds very interesting. The texture of livers and crispy salty bacon would make it an interesting bite. Sounds good!

    1. No, Patricia. Interesting though, are you thinking you would pre-cook it in the crock pot and then broil them?

  18. Elaine,
    I would like to know what you thought of the Ramuki. I am going make Liver wrapped in bacon today, but didn’t know if I should try it this way.

    1. Hi DD, I have only had Rumaki once at a function. I like it but prefer just the livers with the bacon basically because the chestnut takes up space inside the bacon. I love chicken livers and when you get bacon with it, my day is made. I’m going to make them this New year’s Eve! If you like chicken livers, you’ll enjoy this recipe. Let me know how it goes.

    1. I go with thick bacon, it’s not super thick but it isn’t thin and see thru, if you know what I mean. Look at some of the process shots and you can see what I’m talking about. I can wrap the liver with no problem because it’s a hearty piece of bacon. Let me know how it goes. I’m sorry, I didn’t see this until today.

  19. It had been a while since I was able to make these, I used to always make them for holidays. We would always sprinkle the bacon with a little brown sugar before wrapping. I came across your recipe while trying to remember cooking time and heat method. Thank you for having the only recipe I saw that matched my old family tradition. Getting ready to make them now!! This is the most perfect recipe!!! Thank you for sharing!! Happy holidays!

    1. Happy holidays, Robin. That made me nostalgic, as my uncle used to make homemade maple bacon. That’s how we had it when he made this dish. Now, I want to make it for Christmas and sprinkle brown sugar as you do!! Thanks for your comment. It made my day.

    1. I have never done it before, but since you can freeze both items individually, I’m assuming you can freeze them once assembled to cook them later.

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