People don’t give chicken hearts enough credit and often forget about them, but when cooked right, they can be absolutely delicious! Chicken hearts have a unique texture that is tender but slightly chewy. They don’t taste as strong as beef heart but stronger than chicken breast.
If you’ve never cooked chicken hearts before, it might seem hard, but it’s actually pretty simple once you know the basics. In this guide, I’ll show you how to make chicken hearts that are always tender and juicy.
Buying Chicken Hearts
Chicken hearts can be difficult to find at regular grocery stores. Your best bet is to check at a butcher shop, ethnic markets like Hispanic or Asian stores, or order them online.
When you buy chicken hearts, look for ones that are all the same size and color. Avoid any with discoloration or a strong odor. Plan on about 1/2 pound of hearts per person.
Prepping Chicken Hearts
Rinse the hearts under cold water and pat them dry. Cut off any extra fat or arteries. Season or marinate the hearts as you like.
I like to season them simply with salt, pepper, garlic powder, paprika, and a bit of oil. But feel free to get creative with the seasoning! Cajun seasoning, lemon-herb, or Mexican dry rubs also work well.
Marinating the hearts for 30 minutes up to overnight will infuse them with more flavor. Yogurt or buttermilk marinades help tenderize while wet marinades like wine or citrus add lots of flavor.
Cooking Methods for Chicken Hearts
Chicken hearts cook very quickly, usually in 5 minutes or less. Be careful not to overcook them or they can become tough. Here are some of the best cooking methods:
Pan-Frying: This is one of the quickest and easiest ways to cook chicken hearts. Heat 1-2 Tbsp oil in a skillet over medium-high heat. Add the hearts in a single layer and fry for 2-4 minutes per side until browned.
Grilling: Chicken hearts are perfect for grilling. Grill over direct high heat for just 2-3 minutes per side. The high heat gives them a nice char. Baste with a sauce glaze the last few minutes if desired.
Baking: Bake chicken hearts at 400°F for 12-15 minutes, until cooked through. Bake on a sheet pan lined with parchment. Baste them with oil or sauce halfway through.
Air Frying: Air fry at 380°F, shaking the basket halfway, for about 8 minutes until the outsides are crispy. Spritz with oil and season the hearts before air frying.
Slow Cooker: Add seasoned hearts to a slow cooker with 1 cup broth or sauce. Cook on low for 3-4 hours until very tender. Works great for larger batches.
Stewing: Simmer chicken hearts with vegetables and seasonings in a sauce or broth for 5-10 minutes until cooked through. Tomato-based stews work very well with hearts.
Serving Suggestions
Chicken hearts pair well with many flavors. Here are some tasty ways to serve up cooked chicken hearts:
- On skewers as an appetizer
- In stir fries or curry dishes
- Tacos or fajitas with lots of spice
- Added to pasta bolognese or lasagna
- On top of salad greens and grains
- Mixed into rice pilaf or stuffing
- Served over creamy mashed potatoes
- With roasted veggies like cauliflower or broccoli
- Over pasta tossed in tomato sauce or pesto
- In hearty soups, stews, or chilis
Chicken hearts are very versatile. Play around with different seasonings and cuisines to find your favorite ways to eat them!
Common Questions About Cooking Chicken Hearts
If you’re new to working with chicken hearts, you probably have some questions. Here are answers to some of the most frequently asked questions.
How do you know when chicken hearts are done? The hearts are fully cooked when they reach an internal temperature of 165°F. When pan-fried or grilled, they will be browned on the outside and slightly firm but still tender inside.
Can you eat chicken hearts rare? Chicken hearts should always be cooked to 165°F for food safety. Do not eat them rare or medium-rare like beef.
Do the hearts need to be tenderized? Not usually, the hearts are naturally tender, especially when cooked quickly at high heat. But marinating does help ensure tenderness.
Is there a strong chicken heart taste? The flavor is a bit stronger than chicken breast but milder than liver or other organ meats. The flavor pairs well with lots of seasoning and sauces.
Can chicken hearts be frozen? Yes, freeze raw hearts for 2-3 months. Thaw in the fridge before cooking. Cooked hearts can also be frozen for up to 3 months.
Should arteries be removed? It’s not required but helps improve the texture. Use kitchen shears or a sharp knife to trim away any visible arteries or tough connective tissue.
Tips for the Best Chicken Hearts
Follow these tips and tricks for guaranteed tender, juicy chicken hearts:
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Don’t overcook them or they become rubbery and tough. Cook just until done.
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Allow 5-7 minutes total cooking time for pan-frying or grilling hearts.
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Use a meat thermometer to check doneness if unsure. 165°F is ideal.
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Marinate for added flavor and moisture – buttermilk, yogurt, citrus work great.
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Pat the hearts dry before cooking so they brown and caramelize properly.
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Cook in a single layer with space between hearts to allow browning.
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Season hearts boldly with spices, herbs, sauces to balance their richness.
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Finish with a drizzle of fresh lemon or sauce to add even more flavor.
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Allow the cooked hearts to rest for 2-3 minutes before serving.
Sample Recipe Inspiration
To get you started, here are a few of my favorite chicken heart recipes to try:
Pan-Fried Chicken Hearts – Seasoned with paprika, garlic, and cumin then fried until crisp.
Balsamic Glazed Chicken Hearts – Grilled and brushed with a balsamic, honey, mustard glaze.
Jerk Chicken Heart Kebabs – Jerk spiced and grilled on skewers with peppers and onion.
Chicken Heart Coconut Curry – Simmered in a homemade red curry coconut sauce.
Buffalo Chicken Heart Tacos – Fried hearts tossed in buffalo hot sauce and stuffed in tacos.
Chicken Heart Bourguignon – Braised slowly in red wine with mushrooms and bacon.
Things You’ll Need
- Skillet
- Large glass bowl
- Tongs
- Gas stove
- Charcoal grill
- Skewers
- Scissors or sharp knife
StepsMethod
- 1. To make a simple marinade, mix olive oil, garlic, salt, and pepper. This sauce is made with about 2 tablespoons (30 ml) of olive oil, 1 minced garlic clove, and a pinch of salt and pepper. The marinade is very quick and easy, but you can add any flavors you like to make it taste even better. [1] Some things you could add are: [2] Onions, paprika, cayenne pepper, and chipotle peppers
- 2. Let the chicken hearts sit in the sauce for 30 minutes. Keep the hearts in the fridge while they’re marinating. When they’re ready to cook, they should be close to room temperature and never frozen. Marinades help flavors develop and make meat softer. [3, 4] You can marinate your hearts for anywhere from 10 minutes to several hours. The flavor of the marinade will get stronger the longer you leave the hearts in it. Advertisement .
- 3. Put 2 tablespoons (30 ml) of vegetable oil in a skillet and heat it over high heat. There is a lower smoking point for olive oil, so use a vegetable oil instead. You are cooking over a pretty high heat. Nonstick skillets work best for frying chicken hearts. 5. It will take your oil about two to three minutes to heat up.
- 4. Put the hearts into the hot pan to quickly brown them. When the hearts touch the pan, there should be a nice sizzle. This sound means the oil is not hot enough, so don’t put the hearts in the pan until you hear it. Because the oil isn’t hot enough, the outside of your meat isn’t getting brown. The caramelization and browning of the outside layer will not happen without this sear. [6] .
- 5. Cook the hearts for another 7 to 10 minutes after they start to brown. Make sure to stir the meat often so that all sides end up cooked. Putting a lid on the pan when you’re not stirring also helps keep some of the heat in. [7, 8] Chicken hearts cook very quickly, and if they’re cooked past medium rare, they can be tough.
- 6. Once the hearts are fully cooked, serve them. Cut open one of the hearts to see if it’s fully cooked. The middle should be a soft pink color. They will be hot, so let them sit for a minute or two. Enjoy with salad, sauteed vegetables, or all on their own! .
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