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Grilled Chicken Hearts

Tender and juicy chicken hearts marinated in garlic, herbs, and red wine vinegar, then grilled on skewers. A staple of Brazilian churrasco barbecue.

25 minEasyServes 4220 cal/serving

BrazilianAppetizerGrillKetoLow CarbPaleoHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeCorn-Free

Ingredients

  • 1 lb chicken hearts, trimmed
  • 4 garlic cloves, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. 1

    In a medium bowl, combine 4 minced garlic cloves, 2 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp coarse sea salt, and 1/2 tsp freshly ground black pepper.

  2. 2

    Add 1 lb trimmed chicken hearts to the marinade, toss well to coat, and let marinate for 30 minutes at room temperature.

  3. 3

    Preheat grill to high heat and thread chicken hearts tightly onto metal skewers.

  4. 4

    Grill skewers for 8 to 10 minutes, turning frequently, until browned and internal temperature reaches 165 degrees F.

  5. 5

    Remove from heat and serve immediately while hot.

Questions

How long does Grilled Chicken Hearts keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Chicken Hearts?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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