The iconic chicken heart skewers of Brazilian churrasco, marinated in white wine, garlic, and herbs, then seared over hot coals for a caramelized exterior and an intensely juicy interior.
Ingredients
- 800 g fresh chicken hearts
- 5 cloves fresh garlic cloves
- 1 piece fresh yellow onion
- 150 ml dry white wine (such as Sauvignon Blanc)
- 1 tbsp white wine vinegar
- 2 tbsp sunflower oil
- 1 tsp dried oregano
- 2 leaves dried bay leaves
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
Method
- Trim the chicken hearts by removing excess visible fat around the top crown and any residual vessels, taking care not to cut into the muscle. Rinse briefly in cold water and pat dry thoroughly with paper towels so the marinade adheres properly.
- Peel the yellow onion and grate it finely over a large dish to capture both the pulp and its juices. Peel and crush the garlic cloves. In the dish, mix the grated onion pulp, crushed garlic, dry white wine, white wine vinegar, sunflower oil, dried oregano, crumbled bay leaves, coarse sea salt, and ground black pepper.
- Add the chicken hearts to the marinade and toss thoroughly to coat evenly. Cover the dish and refrigerate at 40 °F (4 °C) for at least 2 hours, turning the hearts halfway through to ensure even absorption of flavors.
- If using bamboo skewers, soak them in cold water for 30 minutes to prevent them from burning on the grill. Drain the chicken hearts, reserving the marinade. Thread the hearts tightly onto the skewers, packing them closely together with the tips all pointing in the same direction.
- Prepare your grill for direct high heat without active flames, aiming for about 425 °F (220 °C) at the grate, or heat a ridged cast-iron grill pan over high heat until it reaches roughly 425 °F (220 °C), where a drop of water sizzles and evaporates immediately. Lightly oil the grate.
- Place the skewers over high heat and sear undisturbed for 4 minutes, until the underside is nicely caramelized and deep brown. Brush with a little of the reserved marinade, then flip the skewers.
- Continue grilling for an additional 8 to 10 minutes, rotating the skewers a quarter turn every 2 minutes to brown all sides evenly, until the internal temperature registers 165 °F (74 °C) on a meat thermometer (the hearts should feel firm yet springy to the touch). Remove from the heat, tent loosely with aluminum foil, let rest for 3 minutes to relax the meat, and serve immediately.
Nutrition
Per serving
- Energy
- 266 kcal
- Protein
- 47.05 g
- Carbohydrate
- 1.64 g
- Fat
- 6.8 g
- Fibre
- 0.34 g
- Calcium
- 27.67 mg
- Iron
- 0.66 mg
- Magnesium
- 12.36 mg
