If you’ve never tried grilled chicken hearts, then this is the perfect recipe to start with. The rich, savory flavor of the grilled hearts pair perfectly with the tangy Teriyaki sauce and will have your Foodie-Friends craving for more. The best part is how quick it is to grill these. You’ll spend more time waiting for the grill to come up to temperature than you’ll actually spending grilling them.
🐔 Ingredients
Chicken Hearts are the star of the show here. You’ll usually find a package or two in the grocery store near the livers and gizzards, but if you don’t see it, just ask the butcher. Sometimes, they keep them in the back.
The Teriyaki glaze is made with just five ingredients and can be made ahead of time to save time on grill day.
🖋️ Instructions
Step One: Preheat the grill to 450°F to 500°F. This should be on direct heat as we’ll want to cook the hearts quickly.
Step Two: If you use bamboo or wooden skewers, soak them in warm water to prevent them from burning when you grill. If you are using metal skewers, then there is no need for this.
Step Three: Prepare the teriyaki sauce by combining the soy sauce, mirin, sake, ginger and brown sugar in a small sauce pan. Place pan on the stove top using low-medium heat and stir for a few minutes until the sauce is light and slightly syrupy. Reserve a few tablespoons to be used at the time of serving.
Step Four: If the hearts do no come pre-trimmed, take a sharp knife to cut the membrane and any veins. This just makes the heart a bit more presentable.
Step Five: Use the knife to cut down one side of the heart and spread it open. This allows the chicken to cook more quickly.
Step Six: Add the oil, salt and pepper to a bowl and combine with the hearts. Stir them well to get an even, light coating over them. Thread several on to each skewer.
Step Seven: Place the skewers with the seasoned heart on to the grill. Cook each side for three to four minutes, until they are nearly done.
Step Eight: Brush both sides of the hearts liberally with the teriyaki sauce. Allow them to cook for another minute or two. The high heat will caramelize the brown sugar in the sauce and add an amazing tangy – sweet flavor.
Step Nine: Remove the hearts from the grill when the internal temperature reaches 165°F and serve. I like to use the reserved glaze as a dipping sauce, or I’ll just pour it over the grilled chicken hearts immediately before serving.
❤️ Substitutions
I substitute soy sauce for a gluten free variety when my gluten-sensitive friends are joining for dinner. The sake and mirin should be gluten free, but double check the labels just to be sure.
It may be easier to find chicken livers or gizzards and those can be used in place of the chicken hearts. Everything will cook the same.
❓ Frequently Asked Questions
This depends on the temperature of the grill. It normally takes between 8 to 15 minutes, but the internal temperature should reach 165°F to be safe.
These are packed with nutrients like protein, iron, zinc, copper and B vitamins. They are also relatively high in cholesterol, so eat them in moderation.
I love them grilled over high heat. This adds a slight charred flavor that works perfectly with the rich heart flavors.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Grilled Teriyaki Chicken Hearts
Equipment
- Bamboo Skewers
Ingredients
Chicken Hearts
- 1 lb Chicken Hearts
- 2 tbsp Vegetable Oil
- ½ tsp Black Pepper coarse ground
- ½ tsp Salt coarse ground
Teriyaki Sauce
- ¼ cup Soy Sauce
- ¼ cup Mirin
- ¼ cup Sake
- 1½ tbsp Brown Sugar
- 1 tbsp Ginger fresh, finely minced
Instructions
- Preheat the grill to 450℉-500℉ on direct heat.
- Soak Bamboo skewers in warm water.
Prepare the Teriyaki Sauce
- Combine soy sauce, mirin, sake, brown sugar and ginger in a small pan.
- Stir and simmer over low heat for 3-4 minutes. It will become lightly syrupy.
- Set aside 2-3 tablespoons of the sauce for serving at the table.
Prepare the Chicken Hearts
- Remove the outer membrane and any visible veins of the chicken hearts using a sharp knife.
- Slice along one edge of the heart to butterfly it open. This thinner profile will allow the chicken heart to cook more quickly.
- Place the sliced hearts in a bowl and toss with the vegetable oil, salt and pepper.
- Thread the hearts onto the bamboo skewers.
Grilling the Chicken Hearts
- Place the skewers on to the preheated grill. Cook for 3-4 minutes per side, until nearly cooked through.
- During the last couple of minutes of grilling, brush on the teriyaki sauce. Turn the skewers over and brush more sauce on the other side. The hot temperature of the grill will allow the sauce to caramelize nicely!
Serve
- Remove the chicken hearts from the grill and serve.
- Use the set-aside, reserved teriyaki sauce as a dip or brush it on the chicken immediately prior to serving.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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