The first time I cooked chicken hearts was at a Brazilian churrasco at a friend’s house. He brined them in salt, sugar, and water, threaded them on metal skewers, and grilled them over high heat for 3 to 4 minutes per side. They came off the grill firm on the outside and pink in the middle, tasting like the most concentrated version of dark-meat chicken I had ever eaten. A parsley vinaigrette of olive oil, red wine vinegar, garlic, parsley, salt, and pepper went on top while they were still smoking.
Brining is what makes this work. Without it, chicken hearts tighten up on the grill and turn chewy. The salt and sugar solution keeps them tender and seasons them all the way through. If you have never tried them, they taste nothing like organ meat. They are pure muscle, lean and rich. Once you try them this way, it is hard to go back to anything else on the grill.
Tips for Grilling Chicken Hearts
Brine for at least two hours
Dissolve the kosher salt and sugar in water. Submerge the chicken hearts and refrigerate for two to four hours. Drain and pat dry before skewering. 
The brine seasons the hearts through to the center and helps them retain moisture on the grill. Skipping it results in tough, bland hearts.
Grill hot and fast
Get the grill as hot as possible. The hearts are small, so they cook quickly. 3 to 4 minutes per side over direct high heat is all they need.
Overcooking makes them rubbery. Pull them when they are firm to the touch but still have some give. A slight pink center is fine and preferred.
Grilled Chicken Hearts with Parsley Vinaigrette
- Total Time: 220 minutes
- Yield: 4 servings 1x
Description
Grilled chicken hearts are skewered and dressed in a fresh parsley vinaigrette, offering a unique and flavorful dish perfect for adventurous eaters.
Ingredients
- 1 pound chicken hearts
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a bowl, combine kosher salt, sugar, and water to create a brine.
- Add chicken hearts to the brine and let sit for several hours.
- Remove hearts from brine and thread onto skewers.
- In a separate bowl, whisk together olive oil, red wine vinegar, parsley, and garlic to make the vinaigrette.
- Preheat a grill or cast iron grill over medium-high heat.
- Grill the skewered hearts for about 3-4 minutes per side until cooked through.
- Season with salt and pepper to taste.
- Serve the grilled hearts with the parsley vinaigrette drizzled on top.
Notes
For best results, use an open fire grill to impart a smoky flavor to the chicken hearts. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. The parsley vinaigrette can be adjusted to taste with more or less vinegar and honey. Store any leftover vinaigrette in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 800
- Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
Where do I buy chicken hearts?
Most butcher shops carry them. Some grocery stores stock them frozen in the poultry section. Asian and Latin American markets are reliable sources. They are inexpensive.
Can I cook these on a grill pan?
Yes. Heat the grill pan over high heat until smoking. Cook the skewered hearts for 3 to 4 minutes per side, just like on an outdoor grill. Open a window for ventilation.
What does the brine do?
The salt and sugar dissolve into the muscle fibers, seasoning the hearts internally and helping them hold moisture during high-heat cooking. The result is tender, juicy hearts instead of tough ones.
I’d never cooked chicken hearts before and was hesitant, the brine took them from chewy to silky in one cook.
Brined two pounds in salt-and-sugar water for three hours, threaded on metal skewers, four minutes a side over high heat. The hearts came off firm outside and pink in the middle, exactly what the recipe describes. Parsley vinaigrette while still smoking, the heat helps the herbs blossom in the oil.
I grew up at family churrasco in Porto Alegre and chicken hearts on a metal skewer were always the first thing off the grill before steak. The brining matters more than people realize, three percent salt my uncle always used and this recipe matches him. Parsley vinaigrette poured over while they’re still smoking, that’s how we did it down south. Brings back the smell of the carvery board immediately.
Chicken hearts are gorgeous and this sounds like a wonderful, simple way of preparing them. Love the idea of making homemade skewers from chopsticks!
I’ve never been a fan of these, but must say yours do look appetizing and I’d try them :)