Espetinho de Coração de Frango

Espetinho de coração is one of Brazil's most beloved street foods and one of the oldest traditions of churrasco culture. Chicken hearts — threaded tightly onto skewers, seasoned simply with salt and charcoal-grilled until crisp outside and tender-juicy inside — have been eaten at roadside barbecue stands (churrasquinhos) since the early 20th century. Their popularity spans every social class, from favela barbecues to upscale churrascarias.

Serves: 4

Ingredients

• 800g (1¾ lb) chicken hearts, cleaned and trimmed of any sinew
• 2 tbsp coarse sea salt (sal grosso)
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp black pepper
• 1 tsp sweet paprika
• Juice of 1 lime
• Fresh parsley, finely chopped, to garnish
• Vinagrete (Brazilian tomato-onion salsa) and farofa (toasted manioc flour), to serve

Instructions

1. Pat the chicken hearts completely dry with paper towels. If very large, halve them lengthways.
2. In a bowl, combine the oil, garlic, black pepper, paprika, and lime juice. Toss the hearts in this marinade and leave for 30 minutes at room temperature (or up to 4 hours refrigerated).
3. Thread the hearts tightly onto metal skewers, packing them close together — they should be snug, which helps them stay moist. If using bamboo skewers, soak them in water for 30 minutes first.
4. Prepare a charcoal grill (preferred) or a very hot gas grill. Sprinkle the hearts generously with the coarse sea salt just before cooking.
5. Grill over direct high heat for 3–4 minutes per side, until the outside is charred and caramelised but the interior remains pink and juicy. Overcooking makes them rubbery.
6. Scatter with fresh parsley and serve immediately with vinagrete and farofa.

Cook's Notes: The Brazilian tradition of using coarse sal grosso applied just before grilling — not before — draws out moisture only on the surface, creating a salty crust without drying the interior. Authentic espetinhos use only charcoal.