Coração De Frango Temperado Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Coração De Frango Temperado Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg chicken hearts (trimmed, cleaned); 1.5 tbs kosher salt; 1 tsp freshly ground black pepper; 4 cloves garlic cloves (finely minced); 0.25 cups extra-virgin olive oil; 2 tbs soy sauce (or shoyu); 2 tbs fresh lime juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp hot red pepper flakes (optional); 12 pieces wooden or metal skewers (if wooden, soaked 30 min); 2 tbs unsalted butter (melted) or extra olive oil for basting; 2 tbs chopped fresh parsley; 4 pieces lime wedges (to serve)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time1h

Serves4

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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Chicken Hearts

2.2 lb (1 kg) chicken hearts (trimmed, cleaned)

1 1/2 tbs kosher salt

1 tsp freshly ground black pepper

Marinade

4 cloves garlic cloves (finely minced)

1/4 cups extra-virgin olive oil

2 tbs soy sauce (or shoyu)

2 tbs Fresh lime juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/4 tsp hot red pepper flakes (optional)

Skewers & Finish

12 pieces wooden or metal skewers (if wooden, soaked 30 min)

2 tbs unsalted butter (melted) or extra olive oil for basting

2 tbs chopped fresh parsley

4 pieces lime wedges (to serve)

Method

Chicken Hearts

Clean hearts

Rinse chicken hearts under cold water. Trim visible fat, connective tissue and any small vessels from each heart. Pat dry thoroughly with paper towels; removing moisture helps them brown instead of steam.

Season with salt and pepper

Place the trimmed, dried hearts in a bowl and sprinkle 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Toss briefly to distribute — this starts basic seasoning before marinating.

Marinade

Make marinade

In a separate bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, 4 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using).

Marinate hearts

Pour the marinade over the seasoned hearts and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours. (Minimum 30 minutes for flavor; up to 2 hours avoids over-softening.)

Skewers & Grill

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread 6–8 hearts per skewer, depending on heart size, leaving a little space so heat circulates and pieces sear on all sides.

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (about 200–230°C / 400–450°F). If using a stovetop grill pan or cast-iron skillet, heat it over medium-high until very hot and lightly smoking.

Grill the hearts

Brush the grill grates or pan lightly with oil. Place skewers over direct heat and grill for 2–3 minutes per side, turning every 2–3 minutes to get an even char. Total cooking time should be about 8–10 minutes, until the exterior is nicely browned and internal texture is tender but not mushy. Avoid overcooking — hearts are best slightly firm with a springy bite.

Baste and finish

During the last 2 minutes of cooking, baste with 2 tablespoons melted butter or olive oil for shine and flavor. Remove skewers from heat and let rest for 2 minutes.

Garnish and serve

Sprinkle chopped fresh parsley over the skewers, serve with lime wedges for squeezing, and pass additional coarse salt if desired. Serve hot as a churrasco appetizer.