Entree: Brazil – Rio Grande do Sul – Espetinho de Coração (Charcoal-grilled chicken heart skewers seasoned with coarse salt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Servings: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 24 chicken hearts, approx. 1 lb (450 g), trimmed and rinsed
- 1.5 tbsp (22 g) coarse rock salt (sal grosso), plus extra for finishing
- 2 tbsp (30 ml) extra-virgin olive oil for brushing (optional)
- 8–10 small metal or wooden skewers (if wooden, soaked 30 minutes)
- Lime wedges for serving
- Farofa or crusty bread for serving (optional)

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Trim any fat and remove connective tissue from the chicken hearts, then rinse and pat dry.
2. If hearts are large, halve them lengthwise; otherwise leave whole. Thread about 5–6 hearts onto each skewer, leaving small gaps so heat circulates evenly.
3. Lightly brush the skewers with olive oil if desired, then sprinkle coarse salt evenly over all sides of the hearts.
4. Heat a charcoal grill until very hot with a bed of glowing coals. Place skewers directly over the heat and grill, turning frequently, until the exterior is charred and the centers are just cooked through, about 3–5 minutes per side depending on heat and size.
5. Remove from the grill, sprinkle with a little more coarse salt to taste, and serve immediately with lime wedges and farofa or crusty bread.