Servings: 4 servings
Calories: 329kcal
Ingredients
- 1 1/2 pounds chicken hearts trimmed
- 4 cloves garlic finely grated
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
Instructions
- Trim any fat and the tough tubes from the tops of the hearts with kitchen scissors. Rinse and pat dry.
- Toss the hearts with the garlic, lime juice, olive oil, paprika and pepper. Refrigerate for 1 to 4 hours.
- If using wooden skewers, soak them for 30 minutes. Thread the hearts snugly onto skewers and season with the coarse salt.
- Grill over high heat for 10 to 15 minutes, turning every few minutes, until browned and crisp at the edges and cooked through.
- Sprinkle with parsley and serve hot.
Notes
Chicken hearts are small but dense, so they need steady high heat rather than a quick flash. Cut one in half to check; it should be uniformly cooked with no raw red center. They can also be cooked under a hot broiler for about 12 minutes, turning once.
Chef's Tip: Thread the hearts tightly, all facing the same direction. They hold together better and the outsides brown evenly.
Keto Swap: Chicken hearts are naturally keto. At a churrasco they are often eaten with farofa; enjoy them with a squeeze of lime and a spoonful of vinaigrette instead.
Success Tip: For children trying them the first time, serve them on short skewers with a dipping sauce like garlic mayonnaise.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 329kcal | Protein: 27g | Fat: 23g | Fiber: 0.4g
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