Chicken Hearts Recipe

Trim and clean

Rinse the chicken hearts under cold water. Trim off any excess fat, connective tissue, and the top of the vessels so each heart is uniform. Pat dry with paper towels.

Make marinade

In a mixing bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, smoked paprika, ground cumin, 2 tsp sea salt, 1 tsp black pepper, red pepper flakes (if using), and chopped parsley. Whisk until combined.

Marinate hearts

Add trimmed chicken hearts to the bowl and toss until evenly coated. Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, no soaking is required.

Thread hearts

Thread hearts onto skewers leaving a little space between pieces so heat circulates and they cook evenly. Aim for 6–8 hearts per skewer depending on size. Arrange skewers on a tray.

Prepare basting butter

Melt 2 tbs unsalted butter with 1 tbs olive oil in a small saucepan or microwave-safe bowl. Keep warm for basting during grilling.

Preheat grill

Preheat the grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill hearts

Place skewers over direct heat. Grill for 3–4 minutes per side, turning once or twice, until the exterior is nicely charred but the centers remain tender. Total cook time should be 8–10 minutes depending on heart size.

Baste while cooking

Brush the warm butter-olive oil mixture onto the hearts once or twice during grilling to add flavor and sheen.

Finish and rest

Remove skewers from the grill when cooked through but still juicy. Sprinkle coarse sea salt over the hearts and let rest 2 minutes on a platter.

Serve skewers hot with lime wedges and chimichurri or hot sauce on the side. Squeeze lime over just before eating. Optionally garnish with extra chopped parsley.