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  • Jefferson Adams

    Marinated Chicken Hearts with Smoked Sea Salt (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.



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    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.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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