Best 2 Espeto De Coraco De Galinha Grilled Chicken Heart Skewers Recipes
**Grilled Chicken Heart Skewers: A Unique and Flavorful Treat**
Grilled chicken heart skewers, known as "espeto de coração de galinha" in Portuguese, are a delectable dish that combines tender chicken hearts with a tantalizing marinade and the smoky aroma of grilling. This recipe offers a unique culinary experience, transforming humble chicken hearts into a succulent and flavorful treat.
**Savor the Delicacy of Chicken Heart Skewers**
Chicken hearts, though often overlooked, hold a special place in many cultures' cuisines. Their rich iron content and distinct texture make them a sought-after delicacy. Skewered and grilled to perfection, chicken hearts become tender and juicy, absorbing the marinade's aromatic flavors.
**A Burst of Flavorful Marinades**
The marinade plays a crucial role in elevating the taste of these skewers. The recipe presents a versatile collection of marinades, catering to diverse palates. From a classic blend of garlic, lemon, and herbs to a spicy marinade featuring chili and cumin, each marinade infuses the chicken hearts with its own distinctive flavor profile.
**Simple Grilling Techniques for Perfect Skewers**
Grilling techniques play a vital role in achieving perfectly cooked chicken heart skewers. The recipe provides detailed instructions for both outdoor grilling and indoor grilling using a grill pan. It emphasizes the importance of proper skewering techniques, ensuring even cooking and preventing the chicken hearts from falling off.
**Accompaniments to Complement the Skewers**
To complete the culinary journey, the recipe suggests a variety of accompaniments that enhance the grilled chicken heart skewers. These accompaniments range from vibrant salads and refreshing salsas to tangy sauces and flavorful dipping options.
**A Culinary Adventure for the Curious**
Grilled chicken heart skewers offer a unique and flavorful adventure for those seeking to expand their culinary horizons. With its detailed instructions, diverse marinade options, and suggested accompaniments, this recipe empowers home cooks to create a dish that is both delicious and visually appealing. Embark on this culinary journey and discover the hidden gem that is grilled chicken heart skewers.
CHICKEN HEART YAKITORI SKEWERS
Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.
Provided by Jet Tila
Time 40m
Yield 15 to 20 skewers
Number Of Ingredients 10
Steps:
- For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
- For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
- Put the skewers in one of tare basting sauces while you heat the grill.
- Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
- Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
- Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.
SPICY CUMIN CHICKEN HEART SKEWERS
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.
Provided by Jason Wang
Categories #WasteLess Chicken Poultry Cumin Ginger Sesame Green Onion/Scallion Grill Peanut Free Soy Free Dairy Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 10 skewers
Number Of Ingredients 16
Steps:
- To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
- Smash the green onions and ginger with clean hands to release their flavors.
- Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
- Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
- To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
- Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
- Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
- Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
- Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.
Tips:
- Choose fresh chicken hearts: Use plump and firm chicken hearts for the best texture and flavor.
- Clean the chicken hearts thoroughly: Remove any excess fat and membranes from the hearts before cooking.
- Marinate the chicken hearts: Marinating the hearts in a mixture of olive oil, herbs, and spices enhances their flavor.
- Use wooden skewers: Wooden skewers are the traditional choice for grilling chicken hearts, as they do not conduct heat as well as metal skewers, preventing the hearts from overcooking.
- Grill the chicken hearts over medium heat: This will help prevent them from drying out.
- Cook the chicken hearts until they are cooked through: The hearts should be slightly firm to the touch and no longer pink in the center.
- Serve the chicken hearts immediately: Grilled chicken hearts are best served hot off the grill.
Conclusion:
Grilled chicken heart skewers are a delicious and easy-to-make appetizer or main course. They are a great way to use up leftover chicken hearts, and they can be cooked on a grill, in a pan, or in the oven. With their smoky flavor and tender texture, grilled chicken heart skewers are sure to be a hit at your next party or gathering. So next time you are looking for a new and exciting way to cook chicken hearts, give this recipe a try. You won't be disappointed!
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