Brazilian chicken hearts, often served as skewers at churrasco-style barbecues, are small, savory bites seasoned simply and cooked over high heat. This version pairs garlic, lime, and a little paprika with the hearts’ naturally rich flavor, making a quick grill-friendly dish that works as an appetizer or part of a larger meal. Seasonings and serving styles vary from cook to cook, so treat this as a practical home version rather than the only way to make them.
Ingredients
- 1½ lb (680 g) chicken hearts, thawed if frozen
- 1 tbsp (15 ml) olive oil or neutral cooking oil
- 2 tbsp (30 ml) fresh lime juice, from about 1 medium lime
- 3 garlic cloves (about 9 g), finely grated or minced
- 1 tsp (6 g) fine sea salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1 g) sweet or smoked paprika
- 2 tbsp (8 g) chopped fresh parsley, for serving
- 1 lime, cut into wedges, for serving
- 8 short metal skewers, or 8 bamboo skewers soaked in water for 30 minutes
Instructions
- Prepare the hearts. Pat the chicken hearts dry with paper towels; do not rinse raw poultry, since splashing can spread bacteria around the sink and counter. With a small knife, trim away any obvious tough white tubes, excess fat, or ragged connective tissue at the top of each heart. Leave the hearts whole. If a heart has a large opening or a loose flap, trim only what is needed to make it neat. Put the trimmed hearts in a clean bowl and wash your hands and any tools or surfaces that touched the raw poultry.
- Season and marinate briefly. Add the oil, lime juice, garlic, salt, pepper, and paprika to the bowl. Toss until the hearts are evenly coated, cover, and refrigerate for 15 minutes. This short rest gives the garlic and seasoning time to cling to the meat without making the lime the dominant flavor. While they marinate, preheat a gas or charcoal grill to medium-high heat and clean the cooking grate. If using bamboo skewers, they should have soaked for 30 minutes; metal skewers need no soaking.
- Thread the skewers. Lift the hearts from the bowl and thread them onto the skewers, leaving a little space between pieces so heat can circulate. Depending on the size of the hearts, put about five to seven on each short skewer. Keep the pieces snug enough that they do not spin when you turn the skewer, but do not compress them into a solid mass. Discard any marinade that has touched raw chicken; do not brush it onto cooked food.
- Grill until cooked through. Set the skewers over the hot grate. Grill for about 12 to 15 minutes, turning every 2 to 3 minutes so the hearts brown on several sides without charring in one spot. If flare-ups occur, move the skewers briefly to a cooler part of the grill, then return them to the heat. The USDA FSIS safe minimum internal temperature for poultry, including chicken hearts, is 165°F (74°C). Check several of the largest hearts with a food thermometer, inserting a thin probe from the side into the center; continue cooking and recheck if any are below that temperature. Browning alone is not a reliable doneness test.
- Rest and finish. Transfer the cooked skewers to a clean platter and let them rest for 3 minutes. Sprinkle with parsley and serve with lime wedges for squeezing at the table. The 3-minute rest is included in the cook time above. Use clean serving tongs and a clean platter rather than anything that held the raw hearts.
Tips
- Buy and trim with care. Chicken hearts are sold at some butcher shops, Latin American or Brazilian markets, and well-stocked grocery stores. Ask for hearts that are cleaned but not heavily trimmed if you want to do the final trimming yourself. Keep raw poultry chilled until you are ready to season it, and work with a separate cutting board or wash the board thoroughly afterward.
- Dry them before seasoning. Patting the hearts dry helps them brown instead of steaming on the grill. If the hearts are wet from thawing or packaging liquid, use fresh paper towels and take a moment to dry the bowl before mixing in the marinade. Avoid adding extra lime juice to compensate; more liquid can make browning harder and the finished flavor sharply sour.
- Use the thermometer, not the clock alone. Heart sizes vary, and grills run at different temperatures. The stated cooking time is a guide, while 165°F (74°C) is the important poultry safety target. A thin instant-read probe is easiest to use on these small pieces. If you have a thick thermometer, check the largest heart by cutting it open after the thermometer reading, rather than relying on color alone.
- Adjust the seasoning thoughtfully. Fine sea salt is measured here by weight as well as volume; coarse kosher salt can vary considerably by brand, so use about 1½ teaspoons (roughly 6 g) if substituting and taste the first batch before adding more next time. If you do not have paprika, leave it out or use a small pinch of ground cumin; cumin adds an earthy note and changes the flavor from the straightforward garlic-and-lime profile.
Serving Suggestions
Serve the skewers hot as a snack before a meal or as the protein in a relaxed barbecue spread. In Brazil, chicken hearts are associated with churrasco-style grilling, and they fit naturally alongside grilled meats, though they are just as at home with simple sides. Lime wedges are useful because a squeeze of fresh juice brightens the rich, savory flavor at the last moment; offer extra parsley or a small bowl of flaky salt at the table if desired.
For a fuller plate, serve the hearts with white rice, black beans, and a crisp tomato-and-onion vinaigrette. Farofa, a toasted cassava-flour side, is a traditional-feeling accompaniment at many Brazilian-style meals; it is available in Brazilian or Latin markets, but it is optional and not required for the recipe. A green salad, grilled peppers, or warm crusty bread also works well. If serving as an appetizer, leave the hearts on the skewers and set out small plates and napkins so guests can take a skewer easily.
Variations
Cook them in a skillet. If you do not have a grill, heat a large heavy skillet over medium-high heat and add a thin film of oil. Cook the hearts in a single layer, in batches if needed, turning frequently until browned and the thickest pieces reach 165°F (74°C). Crowding the pan causes steaming, so a second batch is better than packing them tightly. Skewers are unnecessary for this method.
Make the seasoning more peppery. Increase the black pepper to ¾ teaspoon (about 1½ g) and add a pinch of red-pepper flakes if you like a little heat. You can also add ½ teaspoon (1 g) ground cumin, but its warm, earthy aroma will make the seasoning less minimal. Keep the lime and garlic amounts as written at first; both are pronounced on small pieces of meat.
Try a different citrus finish. If limes are unavailable, use 1½ tablespoons (22 ml) lemon juice in the marinade and serve with lemon wedges. The result is still bright but tastes less like the familiar lime-and-garlic combination. Add citrus at the table as well as in the marinade only if you want a sharper finish; the recipe does not need a long acidic soak.
Do not swap in gizzards without changing the method. Gizzards are much tougher and generally need a longer, gentler cooking method to become tender, so they are not a direct substitute for hearts on this quick-grill schedule. If you want to make mixed skewers, cook the hearts separately and follow a gizzard-specific recipe for the gizzards, then combine them on the serving platter.
Storage and Reheating
Refrigerate cooked chicken hearts within 2 hours of cooking, or within 1 hour if they have been sitting in temperatures above 90°F (32°C). Remove them from the skewers if that makes them easier to store, then place them in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Keep any fresh lime wedges separate, since citrus juice can soften the surface of the meat during storage.
For best texture, reheat only the portion you plan to eat. Warm the hearts in a covered skillet over medium-low heat with a teaspoon of water or oil, turning occasionally, until steaming hot throughout and at least 165°F (74°C). You can also reheat them in a microwave in short bursts, stirring or turning between bursts, and check the temperature in several pieces. Avoid prolonged high heat, which can make the small hearts firm and dry.
To freeze, cool the hearts promptly, pack them in a freezer-safe airtight container, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not thaw them on the counter, and discard leftovers that have been left at room temperature beyond the safe time window.
Frequently Asked Questions
What do chicken hearts taste like?
Chicken hearts have a concentrated, savory flavor and a firm, slightly springy texture. They are richer and denser than chicken breast, but the short cook over high heat keeps them pleasantly browned outside and tender inside. Garlic, salt, pepper, and lime complement that flavor without masking it.
Do I need to remove the inside of each heart?
No. For this recipe, trim visible excess fat, tough white tubes, or loose connective tissue from the outside and top, but leave the heart whole. Cutting every heart open is unnecessary and can make the pieces less convenient to skewer. If a heart contains a noticeable clot, remove it while trimming, then pat the piece dry.
Can I marinate the hearts overnight?
A short 15-minute marinade is enough for this recipe. An overnight soak in lime juice is not needed and can make the surface texture less appealing. If you want to prepare ahead, trim and season the hearts, cover them, and refrigerate for a few hours; for the best texture, add the lime juice closer to cooking time and keep the total marinating period modest.
Can I cook Brazilian chicken hearts without skewers?
Yes. Cook them loose in a hot skillet or in a grill basket, turning often so they brown evenly. On an open grill, small hearts can fall through the grate, so skewers or a grill basket are helpful. Whatever method you use, check that the centers reach 165°F (74°C) with a food thermometer.
Why did my chicken hearts turn out tough?
They may have cooked too long, the grill may have been too hot and charred the outside before the centers were done, or some tough connective tissue may have remained. Use medium-high rather than extremely high heat, turn the skewers regularly, and begin checking the largest pieces near the lower end of the time range. Remove them once they reach the safe minimum temperature; cooking well beyond it can make their texture firmer.
Are chicken hearts commonly served in Brazil?
Yes. Chicken hearts are a familiar churrasco item in Brazil and are often grilled on skewers, but the seasoning, size of the skewers, and accompanying sides vary. This recipe uses garlic, lime, salt, pepper, and paprika for an accessible home preparation; paprika is optional, and a simpler salt-and-garlic approach is also common in barbecue-inspired versions.
Related
- Brazilian Steak Recipe with Garlic-Lime Marinade
- Brazilian Pudim Recipe: Silky Custard with Caramel
- Brazilian Rice Recipe: Fluffy Garlic-Onion White Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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