Smoky BBQ chicken liver skewers | Juicy bacon grill

Soak the bamboo skewers in cold water for at least 30 minutes so they do not burn over the charcoal embers.

Clean the chicken livers, trim off any veins and membranes, then cut them into bite-sized pieces. Cut the bell pepper and red onion into pieces of about 3 cm, matching the size of the liver pieces.

In a bowl, mix together the BBQ sauce, honey, apple cider vinegar, extra virgin olive oil, garlic granules, smoked paprika, salt, and ground black pepper. Set aside one-third of the glaze in a small bowl for brushing at the end of cooking.