1 lb. chicken livers
1/4 c. bottled chili sauce
2 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
1 tsp. monosodium glutamate

Halve livers; snip out any veiny parts. Mix remainder of ingredients in large bowl. Add livers and toss; let stand an hour. Remove livers from marinade; thread onto long skewers. Place on rack in broiler pan. Broil 6 inches from the heat, turning several times, 5 minutes. While livers cook, heat marinade to boiling in small saucepan. Remove livers from skewers and arrange on a serving plate; serve sauce in a small bowl as a dip.