Description
Dive into a culinary treat with these grilled chicken heart recipe, a delicacy in many cultures. Paired with a vibrant chimichurri sauce, they offer a tantalizing blend of textures and flavors.
Ingredients
For the Chicken Hearts:
- 1 lb (450g) chicken hearts
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh oregano (or 2 tsp dried oregano)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Hearts:
- Rinse the chicken hearts under cold water and pat them dry with paper towels.
- Trim off any excess fat or connective tissue.
- In a bowl, toss the chicken hearts with olive oil, salt, and pepper.
- Thread the hearts onto skewers.
- Prepare the Chimichurri Sauce:
- In a bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes.
- Season with salt and pepper and mix well. Let it sit for at least 10 minutes to allow flavors to meld.
- Grilling the Chicken Hearts:
- Preheat your grill to medium-high heat.
- Grill the skewered hearts for 3-4 minutes on each side or until they are fully cooked but still tender.
- Remove from the grill and let them rest for a couple of minutes.
- Serve the grilled chicken hearts with chimichurri sauce on the side for dipping.
Notes
- Chicken hearts can also be pan-seared if you don't have a grill.
- The chimichurri sauce can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 0g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 250mg