Alright, everyone, let’s get real here. Chicken hearts are massively underrated, and they deserve way more love in your kitchen. These little powerhouses are packed with flavor, and if you haven’t tried them yet, you’re missing out. I’ll walk you through my favorite way to cook them, ensuring they’re tender, juicy, and full of character. Stick with me, and I’ll show you how to get the most out of this fantastic ingredient.
Why Will You Love This Recipe?
First things first, why chicken hearts? They’re easy on the wallet, packed with protein, and let me tell you, the flavor—it’s out of this world when cooked right. Plus, they cook up quickly, making them ideal for weeknight dinners or as an interesting twist for an appetizer at your next gathering. With just the right balance of acidity, spices, and heat, this chicken hearts recipe delivers bold, memorable flavors without all the fuss.
Fact: Did you know that chicken hearts are a popular dish in many Brazilian barbecues and Japanese street food stalls? The texture and taste make them perfect for grilling.
Recipe Overview
| Course | Cuisine | Servings | Calories/Serving | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|---|
| Main/Appetizer | International | 4 | 200 kcal | 15 minutes | 20 minutes | 35 minutes |
Kitchen Equipment Needed
Cooking these chicken hearts to perfection doesn’t require any fancy gadgets. Make sure you’ve got:
- Skillet or Grill Pan: A heavy skillet, like cast iron, works best.
- Mixing Bowls: For mixing the marinade and hearts.
- Sharp Knife & Cutting Board: For trimming the hearts.
- Tongs: Essential for turning the hearts in the pan or on the grill.
- Whisk: To mix the marinade thoroughly.
- Measuring Spoons & Cups: To measure out your ingredients accurately.
Note: Using a cast iron skillet will give you that perfect sear, making the hearts beautifully golden on the outside.
Ingredients
| Ingredient | Quantity |
| Chicken hearts | 500 grams |
| Soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 4 cloves |
| Lemon juice | 2 tablespoons |
| Paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Salt | To taste |
| Fresh parsley (chopped) | 2 tablespoons |
Fact: Chicken hearts are a fantastic source of iron, making them an excellent addition for anyone looking to boost their iron intake naturally.
Step-by-Step Instructions
1- Prepare the Chicken Hearts
- Trim and Clean: Start by laying out your chicken hearts on a cutting board. With a sharp knife, carefully trim away any excess fat or connective tissue. You want the hearts to be nice and neat so they cook evenly.
- Rinse and Pat Dry: Give the hearts a quick rinse under cold water, then pat them dry thoroughly with paper towels. Removing excess moisture ensures a good sear later on.
Warning: Properly cleaning the hearts will not only improve texture but also remove any unwanted gamey flavor.
2- Make the Marinade
- Combine Ingredients: In a mixing bowl, whisk together the soy sauce, olive oil, minced garlic, lemon juice, paprika, ground cumin, black pepper, and salt.
- Mix Until Smooth: Keep whisking until all the ingredients are well incorporated, creating a rich, aromatic marinade.
3- Marinate the Chicken Hearts
- Coat Evenly: Place the chicken hearts into the marinade bowl. Toss them thoroughly to ensure each heart is fully coated.
- Let Them Rest: Cover the bowl with plastic wrap and let it sit at room temperature for 15 minutes. If you have time, marinate for up to 2 hours in the fridge for a deeper infusion of flavor.
Note: The acidity from the lemon juice works wonders here, tenderizing the hearts and giving them a zesty kick.
4- Cook the Chicken Hearts
- Preheat the Skillet: Heat your skillet or grill pan over medium-high heat. Let it get really hot—this will help create that lovely crust.
- Add Olive Oil: Add a drizzle of olive oil to the hot skillet and let it heat up for a few seconds.
- Sear the Hearts: Place the chicken hearts in the skillet in a single layer, making sure they don’t overcrowd the pan. Cook for 2-3 minutes on each side until they’re golden brown and slightly crispy around the edges.
- Check for Doneness: The hearts should be firm to the touch but still tender on the inside.
Fact: Overcrowding the pan leads to steaming instead of searing, which means you’ll miss out on that beautiful crust.
5- Serve and Garnish
- Transfer to Serving Dish: Once cooked, remove the hearts from the skillet and arrange them on a serving plate.
- Garnish: Sprinkle with fresh chopped parsley for a burst of color and added freshness.
Recipe Variations
- Grilled Chicken Hearts: For a smoky touch, thread the marinated hearts onto skewers and grill them over medium heat for about 4 minutes per side.
- Chicken Heart Stir-Fry: Stir-fry them with bell peppers, onions, and broccoli for a quick, protein-packed meal.
- Chicken Heart Stew: Cook them in a rich, tomato-based sauce with potatoes and carrots for a hearty, warming dish.
Tip: Want a bit of heat? Add a pinch of chili flakes to the marinade for a spicier kick.
Storage Guidelines
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: If you want to save them for later, place them in a freezer-safe container and store for up to 3 months.
- Reheating: Reheat gently in a skillet over low heat until warmed through to prevent them from becoming rubbery.
Warning: Avoid reheating chicken hearts in the microwave, as they can quickly turn chewy and lose their delicious texture.
Additional Tips
- Fresh is Best: Use fresh chicken hearts whenever possible for the best flavor and texture.
- Don’t Overcook: Chicken hearts are best when cooked to medium—overcooking can make them tough.
- Use a Hot Pan: Ensure your pan is screaming hot before adding the hearts to achieve a nice sear.
Serving Suggestions
These tasty hearts can be served in a variety of ways to suit any occasion:
- On steamed white rice with a side of stir-fried vegetables.
- As a savory appetizer alongside a dipping sauce like garlic aioli.
- Tossed into a hearty salad for a protein boost.
Nutrition in Chicken Hearts Recipe
| Nutrient | Amount (per serving) |
| Calories | 200 kcal |
| Protein | 25 g |
| Fat | 8 g |
| Carbohydrates | 3 g |
| Fiber | 0.5 g |
| Iron | 2 mg |
| Vitamin B12 | 1.5 mcg |
Approximation Note: Nutritional values are estimates and can vary depending on the size and brand of your ingredients.
Dietary Information
This chicken hearts recipe is naturally low-carb and perfect for keto or paleo diets. To make it gluten-free, simply replace soy sauce with tamari or coconut aminos.
FAQs about Chicken Hearts Recipe
What do chicken hearts taste like?
They have a rich, meaty flavor that’s similar to dark chicken meat, but a little more intense.
Are chicken hearts healthy?
Yes! They are packed with protein, iron, and essential vitamins like B12, making them highly nutritious.
Can I cook chicken hearts without marinating them?
You can, but marinating significantly enhances both the flavor and tenderness of the hearts.
How do I know when chicken hearts are cooked?
They should be firm to the touch but still slightly pink inside. Overcooking will make them tough.
Can I bake chicken hearts?
Absolutely! Bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through.
What are some popular ways to cook chicken hearts?
Grilling, stir-frying, and stewing are all excellent ways to cook chicken hearts.
Can I freeze marinated chicken hearts?
Yes, you can freeze marinated hearts for up to 3 months. Just let them thaw in the fridge before cooking.
Conclusion
This chicken hearts recipe is guaranteed to make you fall in love with this underappreciated ingredient. Packed with flavor and incredibly easy to prepare, it’s a dish you’ll be making again and again.
Tried this recipe? Leave a comment below—I’d love to hear how it turned out for you or any tweaks you made!
Check out some more delicious recipes:
- Chicken Francese Recipe
- Authentic Italian Braciole Recipe
- Brie Pasta Recipe: A Creamy Delight You Can’t Resist
- Italian Baked Stuffed Clams Recipe
- Ricotta Bruschetta Recipe
- Longhorn Spicy Chicken Bites Recipe
Chicken Hearts Recipe: A Flavorful, Simple Delight
Equipment
- Skillet or Grill Pan
- Mixing bowls
- Sharp Knife & Cutting Board
- Tongs
- Whisk
- Measuring Spoons & Cups
Ingredients
- 500 grams Chicken hearts
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 4 cloves Garlic minced
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper
- Salt to taste
- 2 tablespoons Fresh parsley chopped
Instructions
Prepare the Chicken Hearts
- Trim and Clean: Start by laying out your chicken hearts on a cutting board. With a sharp knife, carefully trim away any excess fat or connective tissue. You want the hearts to be nice and neat so they cook evenly.
- Rinse and Pat Dry: Give the hearts a quick rinse under cold water, then pat them dry thoroughly with paper towels. Removing excess moisture ensures a good sear later on.
- Warning: Properly cleaning the hearts will not only improve texture but also remove any unwanted gamey flavor.
2- Make the Marinade
- Combine Ingredients: In a mixing bowl, whisk together the soy sauce, olive oil, minced garlic, lemon juice, paprika, ground cumin, black pepper, and salt.
- Mix Until Smooth: Keep whisking until all the ingredients are well incorporated, creating a rich, aromatic marinade.
3- Marinate the Chicken Hearts
- Coat Evenly: Place the chicken hearts into the marinade bowl. Toss them thoroughly to ensure each heart is fully coated.
- Let Them Rest: Cover the bowl with plastic wrap and let it sit at room temperature for 15 minutes. If you have time, marinate for up to 2 hours in the fridge for a deeper infusion of flavor.
- Note: The acidity from the lemon juice works wonders here, tenderizing the hearts and giving them a zesty kick.
4- Cook the Chicken Hearts
- Preheat the Skillet: Heat your skillet or grill pan over medium-high heat. Let it get really hot—this will help create that lovely crust.
- Add Olive Oil: Add a drizzle of olive oil to the hot skillet and let it heat up for a few seconds.
- Sear the Hearts: Place the chicken hearts in the skillet in a single layer, making sure they don’t overcrowd the pan. Cook for 2-3 minutes on each side until they’re golden brown and slightly crispy around the edges.
- Check for Doneness: The hearts should be firm to the touch but still tender on the inside.
- Fact: Overcrowding the pan leads to steaming instead of searing, which means you’ll miss out on that beautiful crust.
5- Serve and Garnish
- Transfer to Serving Dish: Once cooked, remove the hearts from the skillet and arrange them on a serving plate.
- Garnish: Sprinkle with fresh chopped parsley for a burst of color and added freshness.
Recipe Variations
- Grilled Chicken Hearts: For a smoky touch, thread the marinated hearts onto skewers and grill them over medium heat for about 4 minutes per side.
- Chicken Heart Stir-Fry: Stir-fry them with bell peppers, onions, and broccoli for a quick, protein-packed meal.
- Chicken Heart Stew: Cook them in a rich, tomato-based sauce with potatoes and carrots for a hearty, warming dish.
- Tip: Want a bit of heat? Add a pinch of chili flakes to the marinade for a spicier kick.
Notes
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: If you want to save them for later, place them in a freezer-safe container and store for up to 3 months.
- Reheating: Reheat gently in a skillet over low heat until warmed through to prevent them from becoming rubbery.
Warning: Avoid reheating chicken hearts in the microwave, as they can quickly turn chewy and lose their delicious texture.Additional Tips
- Fresh is Best: Use fresh chicken hearts whenever possible for the best flavor and texture.
- Don’t Overcook: Chicken hearts are best when cooked to medium—overcooking can make them tough.
- Use a Hot Pan: Ensure your pan is screaming hot before adding the hearts to achieve a nice sear.
- On steamed white rice with a side of stir-fried vegetables.
- As a savory appetizer alongside a dipping sauce like garlic aioli.
- Tossed into a hearty salad for a protein boost.
