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Marinated Chicken Hearts with Smoked Sea Salt (Gluten-Free)
http://www.celiac.com/articles/23348/1/Marinated-Chicken-Hearts-with-Smoked-Sea-Salt-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 08/7/2013
 

Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.


Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.

Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition.

Photo: CC--avlyxyzIngredients:

  • 2 to 3 pounds of chicken hearts
  • ½ cup of hot water
  • 1 lemon
  • 3-4 cloves garlic, crushed
  • ½ teaspoon fresh ginger
  • 2 teaspoons kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil for basting
  • dash smoked sea salt, optional
  • Lemon wedges as garnish 

Directions:
Wash and drain the chicken hearts.

Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly.

Add lemon juice and a tablespoon of olive oil.

Add the chicken hearts to the lemon/garlic sauce and marinate for an hour.

Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn).

Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika.

Baste the grill with a bit of olive oil and put the skewers on at medium-high flame.

Roll hearts often so that they are nicely browned, but not burned.

Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.