Wrap a half piece of bacon around each piece of chicken liver and place in the small cast iron skillet. We used the six inch skillet.
Place cast iron skill on the grill and cook for 25 minutes.
The final 2-3 minutes, sprinkle the brown sugar on top of each liver that is wrapped in bacon. Allow to cook and the sugar to melt into the livers. Serve immediately.
Wrapping Bacon: You should not need toothpicks to keep the bacon attached to the livers. The bacon should stick to itself and stacking them close together in the skillet will keep it from unraveling. Thin Bacon: Use thinly sliced bacon for this recipe. We pulled out some of Jason’s smoked bacon from the freezer. He sliced it on the thick side, and they just did not wrap around the livers well.Pan Choice: We used a cast iron skillet but you can use a disposable pan. Use something that makes clean up easy. The sugar is sticky. Doneness: Check internal temperature to reach 165 for the livers to be done. Don't gauge it on time.