Mexican Grilled Chicken Hearts with Citrus Marinade
Mexican Grilled Chicken Hearts with Citrus Marinade
INGREDIENTS
Orange, zest and juice 1 orange
Lime, juice and zest 1 lime
Lemon, juice and zest 1 lemon
Garlic, minced 1 teaspoon
Olive oil 1 tablespoon
Champagne Vinegar 1 tablespoon
Chipotle powder 2 teaspoons
Sea salt 1 teaspoon
fresh ground pepper to taste
Sauce
Strained marinade
Chicken broth 1/3 cup
Agave nectar 1 teaspoon
White vinegar 2 teaspoons
Garnishes
Fresh cilantro, chopped as needed
Citrus wedges as needed
LET'S GET COOKING!
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 wedges. Serve with dipping sauce