📝 About This Recipe
A staple of the authentic Brazilian Churrasco, Coração de Galinha (Chicken Hearts) are a beloved delicacy known for their unique chewy texture and rich, savory depth. Marinated in a traditional mix of garlic, herbs, and beer, these morsels are grilled over high heat until perfectly charred on the outside and succulent on the inside. They are the quintessential 'petisco' or appetizer that signals the start of any true Brazilian barbecue celebration.
🥗 Ingredients
The Hearts
- 2 pounds Chicken Hearts (fresh, trimmed of excess fat and arteries)
The Marinade (Tempero)
- 6 cloves Garlic (minced into a paste)
- 1 cup Pilsner-style Beer (helps tenderize the meat)
- 1.5 tablespoons Coarse Rock Salt (Sal Grosso) (or kosher salt)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 Bay Leaves (crushed slightly)
- 2 tablespoons Olive Oil (extra virgin)
For Serving
- 1 cup Farofa (toasted cassava flour)
- 2 Lime (cut into wedges)
- 1/2 cup Chimichurri Sauce (optional for dipping)
👨🍳 Instructions
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1
Begin by cleaning the chicken hearts. Use a sharp knife to trim away any long protruding arteries or excessive hard white fat from the top of the hearts, then rinse them under cold water and pat dry with paper towels.
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2
In a large glass bowl or a heavy-duty resealable plastic bag, combine the minced garlic, beer, coarse salt, chopped parsley, thyme, black pepper, crushed bay leaves, and olive oil.
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3
Add the cleaned chicken hearts to the marinade. Toss thoroughly to ensure every heart is well-coated. Seal the container and refrigerate for at least 2 hours, though 4 hours is ideal for maximum flavor penetration.
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4
If using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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5
Thread the hearts onto the skewers. For the best texture, pierce them crosswise (horizontally) rather than lengthwise. Pack them tightly together—about 10 to 12 hearts per skewer—to keep them juicy during the high-heat cooking process.
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6
Preheat your grill (preferably charcoal for authentic flavor) to medium-high heat. You are looking for a temperature where you can hold your hand over the grates for only 3-4 seconds.
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7
Lightly brush the grill grates with oil to prevent sticking.
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8
Place the skewers on the grill. If using a traditional Brazilian 'churrasqueira', place them about 6 inches above the glowing embers.
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9
Grill the hearts for about 15-20 minutes in total. Rotate the skewers every 4-5 minutes to ensure an even, golden-brown char on all sides.
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10
Check for doneness: the hearts should be firm to the touch and have a deep brown caramelized exterior. Be careful not to overcook them, as they can become rubbery if left too long.
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11
During the last 2 minutes of grilling, you can brush any remaining marinade (that hasn't touched raw meat) or a little extra beer over the hearts for an extra flavor boost.
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12
Remove the skewers from the grill and let them rest for 2-3 minutes. This allows the juices to redistribute.
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13
Serve immediately while hot, directly on the skewers or pushed off onto a platter using a piece of bread or a fork.
💡 Chef's Tips
Do not skip the beer in the marinade; the enzymes and acidity help tenderize the muscle fibers of the heart. Packing the hearts tightly on the skewer is the secret to a juicy interior; loose spacing leads to dry, tough meat. If you can't find coarse Brazilian rock salt, use Kosher salt, but reduce the amount by 25% to avoid over-salting. Always grill over charcoal if possible; the smoke is a key 'ingredient' in the authentic Churrasco flavor profile. For a spicy kick, add a few drops of Pimenta Malagueta or red chili flakes to the marinade.
🍽️ Serving Suggestions
Serve with a side of 'Farofa' (toasted cassava flour) for dipping each bite to add a wonderful crunch. Pair with a cold Caipirinha or a crisp Brazilian lager to cut through the richness of the meat. Provide plenty of fresh lime wedges for squeezing over the hearts just before eating to brighten the flavors. Accompany with a simple 'Vinagrete' (Brazilian tomato and onion salsa) to provide a refreshing acidic contrast. Serve as an appetizer alongside grilled garlic bread (Pão de Alho) while the larger cuts of meat are still cooking.