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Just like other organ meats, chicken hearts are densely packed with many hard-to-obtain nutrients. They boast a very high level of coenzyme Q10, a powerful antioxidant that is essential for cardiovascular health. They also contain high amounts of preformed vitamin A (retinol), vitamin B12, folic acid, iron, selenium and zinc.
Don’t be intimidated by preparing them, or the way they taste! This recipe calls for a quick butterfly to expose more of the hearts to the spice mixture, and the flavor is just like tender, dark-meat chicken. Add this recipe to your summer grilling routine for added nutrient density and flavor!
- Preheat the grill to high. To make the sauce, combine all of the sauce ingredients in a blender and blend on high until smooth.
- Place the salt, garlic powder, oregano and onion powder in a small bowl and stir to combine.
- To prepare the chicken hearts, first rinse them under cold water. Remove any excess fat, then slice them in half lengthwise to butterfly them.
- Place the chicken hearts on skewers and pat dry thoroughly. Then sprinkle with the spice mixture and rub the surfaces to coat evenly.
- When the grill is hot, cook for 3 to 4 minutes per side. The livers should be cooked all the way through, with no pink showing.