Chicken Heart Skewers

1. 1

   Prepare the Chicken Hearts (15 minutes)

   • Using kitchen shears or a small knife, trim any tough connective tissue, veins, or excess fat from the top of each chicken heart.
   • Gently squeeze each heart to remove any remaining blood clots inside.
   • Rinse the hearts thoroughly under cold running water and pat them completely dry with paper towels. This is crucial for a good sear.
2. 2

   Marinate the Hearts (35 minutes)

   • In a medium bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt until the sugar is dissolved.
   • Add the cleaned and dried chicken hearts to the marinade, tossing well to ensure they are fully coated.
   • Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, you can marinate for up to 4 hours.
3. 3

   Skewer the Hearts (5 minutes)

   • If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill.
   • Thread the marinated chicken hearts onto the skewers, piercing them through the thickest part. Aim for 8-10 hearts per skewer.
   • Leave a small gap between each heart to allow for even cooking and charring.
4. 4

   Grill the Skewers (10 minutes)

   • Preheat your grill to medium-high heat, around 400-450°F (200-230°C). Clean and lightly oil the grill grates.
   • Place the skewers on the hot grill. Cook for 3-5 minutes per side, turning once.
   • The hearts are done when they have a nice char, are firm to the touch, and reach an internal temperature of 165°F (74°C). Avoid overcooking to keep them tender.
5. 5

   Rest and Serve

   • Remove the skewers from the grill and transfer them to a platter.
   • Let them rest for 2-3 minutes to allow the juices to redistribute.
   • Serve hot, garnished with fresh parsley or a squeeze of lemon juice if desired.