Coração De Frango Temperado Recipe
Coração de Frango Temperado is one of Brazil's favorite "Churrasco" appetizers. Chicken hearts were traditionally found gracing in the first "Churrascarias" in southern Brazil. Chicken hearts, though different in texture, are very flavorful.
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Ingredients
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Marinade
Skewers & Finish
Method
Marinade
- 1
Prepare hearts
Rinse the chicken hearts under cold water. Trim any excess fat, connective tissue, or valves from each heart with a small sharp knife. Pat dry thoroughly with paper towels. This improves browning and helps the marinade stick.
- 2
Make marinade
In a large bowl combine minced garlic, olive oil, lime juice, coarse sea salt, coarse black pepper, smoked paprika and ground cumin (if using), chopped cilantro, and chili flakes (if using). Whisk until combined.
- 3
Marinate hearts
Add the trimmed and dried hearts to the bowl and toss until every heart is evenly coated. Cover and refrigerate for at least 30 minutes and up to 3 hours. Do not marinate longer than 4 hours to avoid overly soft texture from the acid.
Skewers & Grilling
- 4
Prepare skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread 6–8 hearts on each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Aim for uniform size on each skewer.
- 5
- 6
Grill hearts
Place skewers directly over the hottest part of the grill. Cook for 2–3 minutes per side, turning once or twice, until the exterior is nicely charred and internal temperature reaches about 70–75°C (158–167°F). Total cook time should be about 6–8 minutes depending on heat and heart size. Avoid overcooking — hearts should be tender with slight chew, not dry.
- 7
- 8
Rest and garnish
Let skewers rest for 2 minutes. Sprinkle chopped parsley or additional cilantro over the skewers and serve with lime wedges for squeezing over just before eating.