Grilled Yakitori Chicken Hearts...

Get exotic with your ingredients, and I'm talking about chicken hearts... can it get more exciting than that on the family table? I had a package in the freezer my husband had picked up fresh at the Asian supermarket. He often picks up unusual ingredients just because it piqued his curiosity.... which is great for me because I will have to make something out of it and I love experimenting! I didn't know what to do with it at the time, but after thawing it overnight, I thought the best way to introduce this to the family was to serve them grilled- on skewers, Japanese-style. And boy were they a hit with everyone!

Contrary to what people may imagine, fresh chicken hearts are not gritty, rubbery or slimy or have a strong livery, offal taste. When quickly grilled on high heat, they become tender morsels with a hint of red meat taste and a soft springy texture like flash-fried fresh squid. Chicken hearts, are rich in essential B vitamins (including B12, riboflavin and folic acid) and minerals (including zinc, selenium, iron and potassium).

Grilled Yakitori Chicken Hearts
Makes 8 skewers

48 chicken hearts
2 tsp. soy sauce
1 clove garlic, minced
1/2 Tbsp. sugar
3 tsp. mirin (Japanese rice wine) or substitute 2 tsp. of dry sherry + 1 tsp. sugar
Kosher or sea salt for sprinkling

Combine the soy sauce, garlic, sugar and mirin. Toss chicken hearts in marinade and let sit for 20 minutes before threading onto skewers. I poke six hearts each lengthwise onto eight skewers.

Soak the skewers in water for an hour to prevent them from burning on the grill.

Grill on a barbecue or on a grill pan over the stove. Cook on high heat for a just few minutes each side (overcooking will result in tough hearts). Make sure juice runs blood-free. Serve immediately.

Having made this twice, skewering hearts in lengthwise cooks more evenly and thoroughly.

First attempt-- skewered horizontally. Results best vertically impaled.

My kids couldn't get enough. I had to take the remaining three skewers away else my husband and I wouldn't have any. It didn't phase them when I explained what they were. They were essentially devouring heart by heart, tugging them off the stick, chewing, and smacking their lips with a satisfied look on their faces. More they said, more...

When you're thinking of bringing in a new ingredient to your regular meals, always try to adapt it in a dish or format your family is already enjoying. In my case, my kids can eat anything off a stick; if that didn't work with chicken hearts, then I guess the next bet was stir-fry. The Japanese flavouring really made these savoury and sweet, coupled with the intoxicating aroma of BBQ and fresh chicken essence, the result was lip-smacking succulence!