Everyone brings potato salad to the barbecue.
But no one brings chicken heart kebabs.
I know we’ve been taught that cooking with organ meats isn’t exactly approachable, but chicken hearts are one of the easiest places to start. They’re quick to prepare, incredibly juicy when grilled over high heat, and have a rich, almost beefy flavor.
So if you’re looking to shake up your Fourth of July menu, skip the predictable side dish and throw a few skewers of chicken hearts on the grill.
Ingredients
- 1½ pounds chicken hearts (our come in half pound increments so you could scale this back if you’d like)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, grated
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon honey
- Juice of ½ lemon
To Finish
- Flaky sea salt
- Chopped parsley (or any green herb)
- Lemon wedges
Instructions
- Rinse the chicken hearts and trim away any excess fat and pat dry.
- In a bowl, whisk together the olive oil, soy sauce, garlic, Dijon, smoked paprika, salt, pepper, honey and lemon juice.
- Toss the hearts in the marinade and refrigerate for 30 minutes to 2 hours. Longer isn’t necessary—the hearts are small and absorb flavor quickly.
- Thread the hearts onto skewers, packing them fairly close together so they stay juicy.
- Heat your grill to medium-high (about 450°F).
- Grill for 2–3 minutes per side, turning once, until lightly charred on the outside but still slightly pink in the center.
- Transfer to a platter, sprinkle with flaky sea salt and chopped parsley, and serve with fresh lemon wedges.
