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- Combine the chicken livers, soy sauce, brown sugar, ginger, pepper, in a small bowl and marinate refrigerated for 30 minutes to 1 hour.
- Place a piece of bacon on a wooden or metal skewer, followed by a piece of chicken liver and a slice of water chestnut.
- Repeat until all the livers have been used.
- Grill directly over hot coals for 8 to 12 minutes, turning once, until the edges of the bacon are crisp and the chicken livers are firm but slightly pink inside.