Yes, I know this recipe isn’t for everyone, but I love grilled chicken hearts, and I love nuoc cham (Vietnamese dipping sauce), so I figured that marinating one in the other, before grilling, might be a good idea.
Turns out…it was a fantastic idea!
I’ll keep this quick and simple:
1 lb fresh chicken hearts
Wooden skewers (8-16, depending on length)
1/3 cup lime juice
1/4 cup sugar
1 cup water
1/3 cup fish sauce
2 garlic clove, finely minced
2 teaspoons chili garlic sauce (tuong ot toi), optional
Rinse the chicken hearts and pat dry.
In a saucepan, combine the remaining ingredients (except skewers) and bring to a simmer, stirring until sugar is completely dissolved. Remove from heat and cool. If you need to speed this up, only add 1/2 cup of water before simmering, and then add 3/4 of a cup of ice cubes to cool.
Place chicken hearts in a large zip-bag and pour the cooled marinade over the top. Seal and refrigerate at least 4 hours and up to 12 hours. Remove chicken hearts from the brine (dispose of the brine), and let rest on the counter for up to an hour, to come to room temp.
Meanwhile, set skewers in a shallow pan and cover with warm water.
Let soak 1 hour.
Thread chicken hearts into skewers, and grill over very high heat, 2-3 minutes per side, until well marked and just cooked through. You do NOT want a “well-done” chicken heart!
Enjoy as is, or with some sticky rice and sesame Asian slaw. I like to serve mine sprinkled with freshly minced cilantro and a little warmed chili garlic sauce on the side, for dipping!
Burnin’ Love BBQ