Coração De Frango Temperadogf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Coração De Frango TemperadoGF Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg chicken hearts (trimmed, rinsed); 1.5 tbs coarse sea salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika (or sweet paprika); 0.5 tsp ground cumin; 4 cloves garlic (minced); 2 tbs fresh lime juice; 3 tbs olive oil; 1 tsp hot sauce (optional); 12 units wooden skewers (soaked 30 minutes) or metal skewers; 2 tbs fresh chopped parsley; 4 units lime wedges (for serving); 0.5 tsp coarse sea salt (to finish)

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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Marinade & Seasoning

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

1 1/2 tbs coarse sea salt

1 tsp freshly ground black pepper

1 tsp smoked paprika (or sweet paprika)

1/2 tsp Ground cumin

4 cloves Garlic (minced)

2 tbs Fresh lime juice

3 tbs olive oil

1 tsp hot sauce (optional)

Skewers & Garnish

12 units wooden skewers (soaked 30 minutes) or metal skewers

2 tbs fresh chopped parsley

4 units Lime wedges (for serving)

1/2 tsp coarse sea salt (to finish)

Method

Preparation

Trim & Clean Hearts

Rinse the chicken hearts under cold water. Pat dry with paper towels. Trim any excess fat and the top white connective tissue from each heart so they sit flat on the skewer. Leave the two chambers intact — do not cut hearts in half.

Soak Skewers

If using wooden skewers, place them in cold water to soak for at least 30 minutes to prevent burning during grilling.

Make Marinade

In a large bowl combine olive oil, minced garlic, lime juice, smoked paprika, ground cumin, hot sauce (if using), coarse sea salt (1 1/2 tbs) and freshly ground black pepper. Whisk until well blended.

Marinate Hearts

Add the trimmed hearts to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 3 hours. Do not marinate longer than 4 hours — the citrus will start to firm the texture too much.

Assembling & Grilling

Skewer Hearts

Preheat a grill to medium-high heat (about 200–230°C / 400–450°F). Thread 8–10 hearts onto each skewer, leaving a little space between each so heat circulates and they cook evenly. If using metal skewers, handle accordingly.

Grill

Oil the grill grates lightly or brush the skewers with a bit of oil. Place skewers over direct heat. Grill 2–3 minutes per side, turning to get a nice char and even color — total cooking time 6–9 minutes depending on heart size and grill intensity. Hearts should be cooked through but still tender (no longer raw inside) and slightly springy to the touch.

Finish & Season

Remove skewers from the grill and let rest for 1–2 minutes. Sprinkle with the remaining coarse sea salt (0.5 tsp) to finish and scatter chopped fresh parsley over the skewers.

Serving

Serve the Coração de Frango Temperado hot with lime wedges on the side for squeezing over. Offer extra hot sauce or chimichurri if desired. These are typically served as an appetizer or as part of a churrasco spread.