Grilled Chicken Heart Skewers
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken hearts turn chewy and springy on the skewer, and their flavor builds the longer you chew.
Read more
Halving each heart and clearing out blood clots and the thin membrane is what keeps the taste clean rather than gamey. A thin glaze of soy sauce, oligosaccharide syrup, and mirin brushed on both sides adds a sweet-salty shine, finished with sesame oil and black pepper.
Ingredients
Instructions
- 1
Halve 300 g chicken hearts and remove any blood clots and thin membrane.
- 2
Rinse the cleaned hearts briefly under cold running water, then dry the inside and outside thoroughly with paper towels.
Prepare the marinade once no moisture remains.
- 3
Mix 2 tablespoons soy sauce, 1 tablespoon oligosaccharide, 1/2 tablespoon minced garlic, 1 tablespoon mirin, and the ginger powder.
Stir until the sweetener is fully loosened and no thick streaks remain.
- 4
Thread the cleaned hearts onto skewers snugly, but do not compress them into a solid block.
Leave tiny gaps where possible so heat reaches the center and the pieces cook evenly.
- 5
Preheat a pan over medium heat for about 1 minute, then add the skewers.
Leave them untouched for the first 2 minutes so they brown, then turn once the underside looks golden.
- 6
Brush the sauce lightly on both sides and cook for another 3 to 4 minutes.
When the surface is glossy and the centers feel springy, finish with sesame oil and black pepper.
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