I chose the classic Japanese yakitori preparation for my chicken hearts. Once cleaned and prepared, the hearts are then thread onto skewers and basted with sweet teriyaki sauce before being seared over coals. Even the most picky of eaters will not be able to identify these tasty bites as anything other than overly-chewy meatsicles.
- 1 lb. chicken hearts
- 1 cup teriyaki sauce, divided in half
- 1-2 inches of fresh ginger, peeled
- 2 scallion, thinly sliced
- 2 teaspoons of sesame seeds (optional garnish)
- bamboo skewers
Slice each heart lengthwise, cutting 3/4 of the way through to open the heart up so it stays flat. (We've done the hard work of slicing the hearts open like that for our customers, since they're cut open during the kashering process!)
Place prepared hearts in a dish with 1/2 cup of teriyaki, and allow to marinade for 30-60 minutes.
Light a grill to medium high heat.
Remove the hearts from the marinade. Thread a heart onto the skewer, trying to keep the skewer as centered as possible within the meat. Repeat process until you have four hearts on each skewer, and repeat until all skewers are formed.
Place the remaining teriyaki sauce in a bowl and use a fine grater to grate the fresh ginger into the bowl.
Lay each skewer onto the grill, then brush immediately with the teriyaki/ginger mix. After 2-3 minutes, flip the skewers and baste them again with the teriyaki/ginger mix. Cook for a further 2-3 minutes. Flip over a final time, baste again and remove the skewers from the heat before the basting glaze has dried.
Sprinkle with chopped scallion and sesame seeds. Serve immediately.