Mexican Grilled Chicken Hearts With Citrus Marinade
Chicken Hearts and Marinade
- 1 orange, zest and juice
- 1 lime, juice and zest
- 1 lemon, juice and zest
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon mild vinegar, I love Trader Joe’s Orange Muscat Champagne Vinegar
- 1-2 teaspoons chipotle powder
- 2 pounds chicken hearts
- 1 teaspoon sea salt
- fresh ground pepper
Sauce
- strained marinade
- 1/3 cup chicken broth
- 1 teaspoon agave nectar
- 2 teaspoons mild vinegar, (see notes)
Garnishes
- fresh cilantro, chopped
- citrus wedges
Instructions
- Combine marinade ingredients in a zip bag.
- Trim any membrane or fat from the chicken hearts. Add them to the marinade. Seal the bag, and marinate in the refrigerator 1 hour to overnight.
- Drain the chicken hearts, reserving marinade. Place on skewers. Heat the grill to medium high.
- Strain the marinade, and add to a small sauce pan with chicken broth, agave nectar, and mild vinegar. Boil vigorously to reduce by about half.
- Taste for seasoning, and keep warm until serving chicken hearts.
- Grill 3-4 minutes per side. Overcooked hearts will be chewy. Garnish with fresh cilantro and additional citrus. Serve with dipping sauce. Enjoy!