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.
- 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
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.