Description
A simple and delicious way to take heart: skewered and dressed in a fresh herb vinaigrette.
Ingredients
Scale
- 1 qt cold water
- 2 Tbsp sea salt
- 1 tsp sugar
- 1/2 lb chicken hearts, visible arteries trimmed
- 1/2 cup flat parsley, finely chopped
- 1 garlic clove, minced
- Olive oil
- Red wine vinegar
- Honey
- Crushed red pepper flakes
- Sea salt
Instructions
- Combine 1 quart cold water with 2 tablespoons sea salt and 1 teaspoon sugar. Stir until dissolved. Add chicken hearts, cover, and chill for 3 hours.
- Drain chicken hearts. Thread hearts onto presoaked wooden skewers, leaving about 1/2 inch between them, and place between paper towels to dry.
- Heat grill or grill pan over high. Meanwhile, make vinaigrette by combining 1/2 cup chopped parsley with 1 minced garlic clove, equal parts olive oil and red wine vinegar, about a teaspoon of honey, plus crushed red pepper flakes and sea salt. (I didn’t measure, simply adjust to desired taste and consistency.)
- When grill is hot, brush chicken hearts with olive oil and sprinkle with sea salt. Place skewers over heat and cook, turning occasionally, 3 to 5 minutes total.
- Serve with parsley vinaigrette.
- Prep Time: 3 hours 30 mins
- Cook Time: 10 mins