Chicken, Hearts Recipe

Clean and trim

Rinse the chicken hearts under cold water. Trim off any white connective tissue, fat, or vessels using a small sharp knife. Pat the hearts dry with paper towels. If some hearts are very large, halve them to create pieces of uniform size so they cook evenly.

Prepare marinade

Mince the garlic finely or grate it. In a medium bowl combine olive oil, soy sauce, Worcestershire sauce, minced garlic, lemon juice, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper. Whisk until well combined.

Add the cleaned hearts to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 6 hours to avoid overly soft texture from acids.

Prepare skewers (optional)

If using skewers, thread 3-4 hearts per skewer, leaving a little space between each piece for even heat circulation. This step makes grilling or broiling easier but you can also cook directly in a pan.

Heat pan or grill

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the vegetable oil and allow it to shimmer. If grilling, preheat grill to medium-high and oil the grates.

Sear the hearts

Remove hearts from the marinade, letting excess drip off. Place hearts in the hot pan in a single layer (or place skewers on the grill). Cook without moving for about 1.5–2 minutes to develop a browned sear. Flip and cook another 1.5–2 minutes. Total cooking time should be 3–5 minutes depending on size — hearts should be cooked through but still slightly springy and juicy (internal temperature about 165°F/74°C).

Finish with butter and rest

Lower heat to medium. Add the unsalted butter to the pan and tilt the pan to baste the hearts with the melted butter for 20–30 seconds. Remove from heat and transfer to a warm plate. Let rest 3–5 minutes; resting helps juices redistribute and avoids overcooking.

Garnish and serve

Sprinkle chopped fresh parsley over the hearts and squeeze lemon wedges over them to taste. Serve warm as an appetizer with toothpicks, or as a main component alongside rice, salad, or crusty bread.