• 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.
To make this gluten free, use a gluten free soy sauce. Quality mirin and sake should both be naturally gluten free, but check the labels just in case.
• 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.