Rumaki marinated in teriyaki sauce

Ingredients:

• 12 canned whole water chestnuts, drained and halved
• 0.33 cup teriyaki sauce
• 1 chopped clove of garlic
• 110 g of peeled and washed chicken liver, cut into 24 pieces of 1.5 cm each.
• 12 slices bacon, cut in half diagonally

Preparation:

1. Combine the teriyaki sauce and garlic in a bowl, then add the liver and water chestnuts. Stir to coat the liver and chestnuts. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
2. Preheat the grill to high heat. Remove the liver and chestnuts from the marinade and discard the marinade. Place 1 slice of bacon on a cutting board and center 1 slice of liver and 1 water chestnut on top.
   
   Cover the filling with one half of a bacon slice and pierce the bacon, chestnut, and liver with a toothpick. Wrap it with the other half of bacon and pierce it with a toothpick as well. Make 24 rumaki in this manner.
3. Grill the rumaki on a wire rack placed on a baking sheet, 6 cm from the grill, for 4 minutes. Turn the rumaki over and grill for another 2 minutes. Brush the rumaki with additional teriyaki sauce and grill for another 2 minutes. Transfer to a serving tray and serve immediately.
   
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