📝 About This Recipe
A beloved staple of Brazilian steakhouses, these chicken heart skewers are a revelation of tender, savory, and umami-rich flavors. Marinated in a bright blend of garlic, citrus, and fresh herbs, the hearts are grilled until they develop a crisp, charred exterior while remaining incredibly juicy inside. This dish transforms humble poultry offal into a sophisticated appetizer that is both approachable for newcomers and a nostalgic treat for connoisseurs.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Chicken hearts (trimmed of excess fat and rinsed)
- 10-12 pieces Wooden or metal skewers (soak wooden skewers in water for 30 minutes)
The Marinade
- 4 pieces Garlic cloves (minced into a fine paste)
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Dry white wine (like Sauvignon Blanc)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish and Finishing
- 2 tablespoons Fresh parsley (finely chopped)
- 1 whole Lemon wedges (for serving)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
-
1
Begin by preparing the chicken hearts. Rinse them under cold water and use a small paring knife to trim any protruding arteries or excessive hard white fat from the top of each heart.
-
2
Pat the hearts thoroughly dry with paper towels; removing moisture is essential for achieving a good sear and preventing the meat from steaming.
-
3
In a large glass bowl or a resealable plastic bag, whisk together the olive oil, minced garlic, white wine, lemon juice, smoked paprika, oregano, kosher salt, and black pepper.
-
4
Add the chicken hearts to the marinade, ensuring every piece is well-coated. Seal and refrigerate for at least 2 hours, or up to 6 hours for maximum flavor penetration.
-
5
While the hearts marinate, soak your wooden skewers in water to prevent them from burning on the grill.
-
6
Preheat your grill or grill pan to medium-high heat (approximately 400°F/200°C). Lightly oil the grates to ensure the hearts don't stick.
-
7
Thread the hearts onto the skewers, piercing them through the center width-wise. Aim for 6-8 hearts per skewer, packing them tightly together so they stay juicy.
-
8
Place the skewers on the hot grill. You should hear an immediate sizzle.
-
9
Grill the skewers for 3-4 minutes on the first side without moving them, allowing a dark, caramelized crust to form.
-
10
Rotate the skewers 180 degrees and grill for another 3-4 minutes. The hearts should feel firm to the touch but still have a slight bounce.
-
11
For the final 2 minutes, turn the skewers on their sides to ensure even browning all around. Total cooking time should be roughly 10-12 minutes.
-
12
Remove the skewers from the grill and transfer them to a warm platter. Tent loosely with foil and let them rest for 3 minutes to allow the juices to redistribute.
-
13
Sprinkle with fresh parsley and a pinch of flaky sea salt. Serve immediately with lemon wedges on the side for a bright finish.
💡 Chef's Tips
Do not overcook the hearts; they are best served medium-well to maintain a tender texture. If they become too firm, they can turn rubbery. If you don't have a grill, a cast-iron skillet over high heat works beautifully to achieve that necessary char. For an extra layer of flavor, add a teaspoon of Worcestershire sauce or a pinch of cumin to the marinade. Always use fresh garlic rather than bottled—the sulfurous bite of fresh garlic is what defines the authentic Brazilian flavor profile. If using metal skewers, be careful as they will become very hot; use tongs to turn them.
🍽️ Serving Suggestions
Serve with a side of 'Farofa' (toasted cassava flour) for an authentic Brazilian experience. Pair with a cold, crisp Lager or a traditional Caipirinha cocktail to cut through the richness. Accompany with a vibrant Chimichurri sauce for dipping. A side of tomato and onion salad (Vinagrete) provides a refreshing acidic contrast to the savory hearts. Serve atop a bed of fluffy white rice or alongside grilled garlic bread.