How to make it

  • 1. Rinse the hearts under cold water & drain.
  • 2. Combine the wine or vinegar, olive oil, chopped shallot, cilantro, salt & F/G pepper in a resealable plastic bag and mix well.
  • 3. Add the rinsed chicken hearts and squeeze out all the air so the hearts are submerged.
  • 4. Put in the fridge and marinate for at least 12 hours. Give these a bit of a massage every now and then to make sure they all get their turn.
  • 5. A hour before cooking time soak the bamboo skewers in cold water.
  • 6. Put the hearts on the skewers, leaving a bit of space between them so they cook evenly.
  • 7. Put the skewers on a cookie sheet, or some banana leaves, and give them a bit more salt & F/G pepper on both sides. See Photo
  • 8. Cook the hearts on a hot grill for about 8-10 minutes, turning after 4 minutes See Photo. Be sure not to overcook them or they will get chewy – it’s a good idea to start checking for doneness after about 7 minutes.
  • 9. Enjoy.
  • I usually serve these with fresh corn on the cob and rice of some sort. A small tossed green salad goes well.

Reviews & Comments 3

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  • OhoBoho 7 years ago
    Hi, What is "salt & F/G pepper"? Thks
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  • tuilelaith 8 years ago
    I love this. Chicken hearts are one of my favorites!!
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  • 22566 8 years ago
    As the sun sinks in the west...
    Bravo...Rio Bravo :o)
    Kind Regards
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