Chicken Heart Skewers
Tiny, intensely flavorful morsels of chicken heart marinated in a smoky, garlicky blend, then threaded onto skewers and grilled over high heat until lightly charred on the outside yet tender and juicy inside. They're ready in under 30 minutes and make a fantastic backyard barbecue starter or a protein-packed main course.
For 4 servings
- prep
Trim and halve the chicken hearts.
Rinse the chicken hearts under cold water. Trim away any excess fat and the tough tubes at the top. Slice each heart in half lengthwise to create small, uniform pieces that cook evenly.
TIPChicken hearts are naturally tender but can be chewy if not trimmed properly—remove all fibrous bits. - mix
Marinate the hearts.
In a bowl, combine the olive oil, minced garlic, smoked paprika, cumin powder, black pepper, and salt. Add the trimmed chicken hearts and toss until every piece is well coated. Let them sit while the grill heats up.
- prep
Thread the skewers.
Thread the marinated heart halves onto the soaked wooden skewers, packing them snugly but not too tight. Leave a little space between each piece so heat can circulate.
TIPDouble-skewer for stability if grilling over an open flame—run two parallel skewers through the pieces. - grill · ~4 min
Grill over high heat until charred.
1.Place the skewers on a hot, lightly oiled grate over direct heat.2.Grill for 2 minutes on the first side without moving.3.Flip and grill another 2 minutes until edges are crispy and slightly charred.4.Check internal temperature reaches 165°F for safety.TIPChicken hearts are small—overcooking makes them rubbery. Pull them off as soon as they firm up. - garnish
Rest, garnish, and serve.
Transfer the skewers to a platter and let them rest for 2 minutes. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Trim all visible fat and tough tubes from hearts to avoid chewiness.
- 2Halve hearts lengthwise so they cook quickly and evenly on the grill.
- 3Soak wooden skewers at least 30 minutes to prevent burning over high heat.
- 4Leave small gaps between pieces on skewer for even charring and airflow.
- 5Don't move the skewers during the first 2 minutes to get a good sear.
- 6Pull skewers off the grill as soon as hearts feel firm to avoid rubbery texture.
- 7Let the skewers rest 2 minutes after grilling to lock in juices before serving.
Adapt it for your goals.
Spicy
Add 1 teaspoon of cayenne pepper or chili flakes to the marinade for a fiery kick that complements the smoky paprika.
herbaceousHerbaceous
Replace the parsley garnish with fresh cilantro or mint and add a teaspoon of dried oregano to the marinade for a Mediterranean twist.
teriyaki styleTeriyaki-style
Swap the smoked paprika and cumin for 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 teaspoon of grated ginger for a sweet-savory Japanese version.
Why this is on our healthy list.
Rich in Iron
Chicken hearts are a concentrated source of heme iron, which is easily absorbed and supports healthy red blood cells.
High in Protein
Each serving provides a substantial amount of lean protein, helping with muscle repair and satiety.
Good Source of Zinc
Chicken hearts contain zinc, an essential mineral for immune function and wound healing.
Low in Carbs
This dish contains no added sugars or starches, making it suitable for low-carb and keto diets.
Frequently asked questions
Look for chicken hearts at specialty butcher shops, farmers' markets, or in the frozen meat section of well-stocked grocery stores, often sold as offal or giblets.
