Bacon-Wrapped Chicken Livers | Devils on Horseback

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Bacon wrapped chicken livers are an old-fashioned appetizer with liver wrapped in streaky bacon, spiced, and served on buttered toast fingers. Unlike the prune or date versions you see most often, mine uses chicken liver cut into small pieces, wrapped in streaky bacon. If you enjoy liver and bacon together, these make a rich little appetizer that’s best eaten piping hot.

This chicken liver variation’s actually been around for a long time. Older descriptions of devils on horseback include sautéed chicken liver wrapped in streaky bacon, served on buttered toast and seasoned with black pepper, cayenne and paprika.

Table of Contents

Bacon-Wrapped Chicken Livers at a Glance

Prep time: 10 minutes
Cook time: 3 minutes approx; cook until the liver reaches 165°F (74°C)
Total time: 13 minutes approx
Yield: 6 pieces
Cuisine: British
Main ingredients: Chicken livers, streaky bacon, buttered toast, cayenne, paprika and black pepper
Best cooking method: Broiling (grilling) or pan-frying
Storage: Best freshly cooked; refrigerate leftovers for 3 to 4 days

Why You’ll Love These Bacon-Wrapped Chicken Livers

A traditional combination: Liver and bacon have been paired for generations and work especially well in small appetizer portions.
Plenty of seasoning: Cayenne, paprika and black pepper add warmth to the rich chicken liver and salty bacon.
Quick to prepare: The livers are cut into small pieces before cooking, so they don’t need long under the broiler or in the skillet.
An unusual appetizer: This isn’t the prune-based devils on horseback recipe most people are familiar with today.
Good for the holidays: These fit easily into a Christmas appetizer spread or a tray of old-fashioned British savory bites.

Ingredient Notes

Chicken livers: Trim away any visible connective tissue before cutting the livers into pieces. If you enjoy chicken liver, you might also like my Middle Eastern chicken livers.
Streaky bacon: This is the British name for the bacon most commonly sold in the US. Its fat helps protect the liver from drying out while it cooks.
Buttered toast: Cut the toast into fingers large enough to hold one bacon-wrapped liver each. I like to serve it hot so the juices don’t soak into the bread too much before the appetizers reach the table.
Cayenne pepper: You only need a pinch, although you can always add a little more if you prefer your devils on horseback spicier.
Paprika: A small sprinkle adds another layer of peppery flavor without making it especially hot.
Black pepper: Grind this over the finished chicken livers just before serving.

Bacon Wrapped Chicken Livers Ingredients.

How to Make Bacon-Wrapped Chicken Livers

Trim and dry the chicken livers, then cut each one into 3 pieces. Cut the bacon into pieces large enough to wrap around the liver and secure it if necessary with a wooden toothpick. Broil or pan-fry the wrapped livers, flipping them as needed, until the bacon has browned and the center of the chicken liver reaches 165°F (74°C). Place each one on hot buttered toast and finish with cayenne, paprika and black pepper.

What are Devils on Horseback?

Devils on horseback are an old-fashioned hot appetizer or savory starter recipe. The version most people recognize today consists of prunes or dates wrapped in bacon. Some recipes stuff the dried fruit with almonds, cheese or chutney before wrapping it. (And, trust me, they’re good too!)

The name’s much older than many people realize although its exact origin isn’t certain. Historical references go back to the late 19th century. One explanation is that the word “devil” referred to the spicy seasoning, although there are several competing stories about the name, and chicken liver is one of the documented variations.

How This Chicken Liver Variation Fits in

The prune version is now the one you’re most likely to find in British cookbooks and online recipes. Chicken liver versions haven’t disappeared completely though. Some older recipes put liver inside a prune before wrapping the whole thing in bacon, while others skip the fruit and wrap the liver directly.

That’s why this recipe looks quite different from the devils on horseback you might’ve eaten at Christmas. It belongs to the same family of bacon-wrapped savory appetizers and follows a documented chicken liver variation.

Devils on Horseback vs Angels on Horseback

Angels on horseback traditionally consist of oysters wrapped in bacon. Devils on horseback usually replace the oysters with prunes or dates, although chicken liver variations also exist.

Pigs in blankets are different again! In Britain, they’re small sausages wrapped in bacon and are a Christmas dinner favorite. If you are interested in more dishes from the UK, have a look at my collection of traditional British appetizers.

Devils on Horseback vs Rumaki

If you’ve come across bacon-wrapped chicken livers before, you may know them as rumaki. A rumaki recipe is a Japanese-American appetizer that became popular in the United States in the mid-20th century. It usually combines chicken liver, bacon and water chestnuts, often with a sweet soy-based glaze. I wouldn’t call this bacon wrapped chicken liver rumaki because it doesn’t have water chestnuts or a soy glaze.

Tips for the Best Bacon-Wrapped Chicken Livers

Dry the livers: It’s worth taking the time to pat them dry. I find this helps with browning and makes them easier to wrap.
Keep the pieces similar in size: This gives you a better chance of them cooking at roughly the same rate.
Don’t rely on color: Chicken liver can contain bacteria internally, so I always use an instant-read thermometer and ensure it reaches 165°F (74°C).
Watch the cayenne: A little pinch is enough to add heat. You can always sprinkle on more before serving.
Serve immediately: Hot bacon, freshly cooked liver and crisp buttered toast taste much better than the same appetizer left sitting around.

Substitutions and Variations

Use prunes or dates: For the version most people now associate with devils on horseback, wrap pitted prunes or dates in bacon instead of chicken liver.
Add a prune: Some traditional recipes put a piece of cooked liver inside a pitted prune before wrapping it in bacon. I like the touch of sweetness this variation offers.
Adjust the spices: Reduce the cayenne for less heat or add a little more if you want a stronger kick.
Skip the toast: You can serve the bacon-wrapped chicken livers on cocktail sticks as finger food. The buttered toast does make them more similar to older versions of the recipe.
Try another bacon-wrapped appetizer: My bacon-wrapped avocado is another option if liver isn’t to your taste.

Equipment

You’re going to need a sharp knife and cutting board for preparing the liver, plus a skillet (frying pan) or broiler pan for cooking. Cooking tongs are handy for flipping the pieces and an instant-read thermometer lets you check that the chicken liver has reached 165°F (74°C).

What to Serve with Bacon-Wrapped Chicken Livers

Serve these as a hot appetizer with drinks or include them with other small savory dishes at a party. They also work as part of a Christmas spread. If you’re putting together a larger holiday menu, you might like to add something fresh like my Mexican Christmas salad.

Bacon-wrapped chicken liver on buttered toast.

How to Store

Store: These are much better freshly cooked because refrigerated bacon softens and the toast loses its crisp texture. If you do have leftovers, remove them from the toast and refrigerate the bacon-wrapped chicken livers in a covered container for up to 3 to 4 days.
Reheat: Reheat them thoroughly to 165°F (74°C) before serving.
Make ahead: You can prepare the liver and cut the bacon ahead of time, then keep them covered in the refrigerator until you’re ready to cook. I wouldn’t put them on the toast in advance.
Freeze: You can freeze cooked chicken liver safely, although freezing isn’t especially worthwhile for such a small batch and the bacon doesn’t come out as crisp once thawed and reheated.

Bacon-Wrapped Chicken Livers FAQs

How do you make devils on horseback?

Classic devils on horseback usually consist of prunes or dates wrapped in bacon and cooked until the bacon browns. This variation wraps small pieces of chicken liver in streaky bacon and serves them on hot buttered toast with cayenne, paprika and black pepper.

What is the difference between angels on horseback and devils on horseback?

Angels on horseback traditionally use oysters wrapped in bacon. Devils on horseback usually use prunes or dates instead of oysters, although chicken liver variations are also documented.

What is the difference between pigs in blankets and devils on horseback?

British pigs in blankets are small sausages wrapped in bacon. Devils on horseback traditionally use dried fruit such as prunes or dates inside the bacon, although this recipe uses chicken liver.

Why are they called devils on horseback?

Nobody knows for certain! The name dates back to the 19th century and one explanation connects the devil reference with spicy seasonings such as cayenne or mustard. Other stories exist, so the exact origin remains uncertain.

A Retro Appetizer Recipe for Liver and Bacon Fans

If you came here expecting prunes wrapped in bacon, now you know why this devils on horseback recipe looks different! Chicken liver versions really do exist and this one keeps things very straightforward: liver, streaky bacon, buttered toast and a few spices. Serve them hot and let the cayenne do its devilish work!