Chicken Hearts Recipe

Rinse chicken hearts under cold water and trim any fat, connective tissue, or visible vessels. Pat dry thoroughly with paper towels.

Combine olive oil, soy sauce, lime juice, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and honey (if using) in a bowl and whisk until smooth.

Place trimmed chicken hearts in a zip-top bag or shallow dish. Pour the marinade over the hearts, massage gently to coat, remove excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 6 hours to avoid texture changes.

Prepare skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat a grill or heavy skillet (cast-iron) over medium-high heat. If grilling, oil the grate lightly.

Thread 6–8 chicken hearts onto each skewer, leaving a little space between pieces so heat can circulate. Do not overcrowd.

Brush the grill or skillet with a little oil. Place skewers on the hot surface and cook 2–3 minutes per side, rotating every 2–3 minutes so all sides get a good sear. Total cook time should be 6–10 minutes depending on size. Hearts should be cooked through but still slightly tender; internal temperature about 165°F (74°C).

During the last minute of cooking, brush with a little extra marinade or the optional honey glaze for shine and caramelization. Do not reuse raw marinade unless boiled first.

Remove skewers from heat and let rest 2–3 minutes.

After removing hearts from the pan or grill, melt butter in a small skillet over medium heat. Add minced shallot and sauté 1–2 minutes until softened but not browned.

Deglaze the pan with chicken stock (or water) and stir, scraping up browned bits. Add extra soy sauce and honey if desired; simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning.

Spoon the warm sauce over skewered hearts or serve on the side.

Sprinkle chopped parsley or cilantro over the skewers, squeeze lime wedges over the top to taste, and serve immediately while hot.

Pair with rice, grilled vegetables, or a simple salad. Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated.