Brazilian Chicken Heart Skewers: A Friendly Guide to Taste, Marinade, and Safe Grilling

If you’ve ever been to a Brazilian churrasco, you’ve probably seen them: little skewers of chicken hearts sizzling over the grill, getting smoky and browned around the edges.¶

In Portuguese, they’re called coração de galinha, and they’re a beloved part of Brazilian barbecue. If you didn’t grow up eating them, chicken hearts might sound a little intimidating at first. Totally fair. But they’re much more approachable than a lot of people expect.¶

They don’t taste like liver. They’re not soft or mushy. They’re more like extra-rich dark meat chicken with a firm, satisfying chew.¶

That said, they are still poultry, so you need to handle and cook them the same way you would raw chicken. Cook them all the way through, use clean plates and utensils, and don’t guess on doneness if you can help it.¶

This guide walks through what chicken hearts taste like, how they fit into Brazilian churrasco, how to season or marinate them, how to prep them safely, and how to grill them so they come out juicy, smoky, and fully cooked.¶

Brazilian chicken heart skewers are exactly what they sound like: chicken hearts threaded onto skewers, seasoned simply or marinated, then grilled until browned, lightly charred, and cooked through.¶

Here’s the short version:¶

• Taste: Savory, rich, and meaty, similar to dark chicken meat but deeper.
• Texture: Firm and chewy, not soft like liver.
• Churrasco role: A classic Brazilian barbecue bite, often served before or alongside larger grilled meats.
• Seasoning: Coarse salt is the traditional-style choice, but garlic, citrus, herbs, oil, and pepper are also great.
• Safety: Treat them like raw chicken. Cook to 165°F and avoid cross-contamination.

Chicken hearts are one of the easiest organ meats to try, especially if you’re not sure how you feel about offal.¶

They taste closer to chicken thighs or drumsticks than anything else. The flavor is richer and more concentrated, with a little bit of that deep, savory quality you get from darker meat. Some people notice a slight mineral note, but it’s nowhere near as strong as liver.¶

The texture is usually the biggest surprise. Because the heart is a muscle, it has a firm, springy bite. It should be chewy in a good way, not tough and rubbery, and definitely not mushy.¶

When grilled well, chicken hearts are browned and a little charred on the outside, juicy inside, and easy to eat straight from the skewer.¶

If you’re nervous about trying them plain, start with a citrus-garlic chicken heart marinade. The lemon or lime brightens everything up and helps balance the richness.¶

Brazilian churrasco is all about simple, bold grilling: meat, salt, fire, smoke, and good company.¶

Brazilian churrasco chicken hearts fit right into that style. They’re usually skewered, seasoned, and cooked over hot coals until they’re browned and lightly charred.¶

At a churrascaria, they may show up on long skewers alongside beef, pork, sausage, lamb, and chicken. At home, you don’t need anything fancy. Metal skewers work great, and bamboo skewers are fine too as long as you soak them first.¶

Chicken hearts are small, so they cook quickly. That makes them perfect as a starter while everyone waits for the bigger cuts of meat. But it also means you have to pay attention. They can brown on the outside before they’re fully cooked in the center, so don’t rely on looks alone.¶

You can go super simple or use a marinade. Both are good. It really depends on the flavor you want.¶

This is the simplest version and probably the closest to the classic churrasco feel.¶

You’ll need:¶

• 1 lb chicken hearts, trimmed
• About 2 teaspoons coarse salt

How to season them:¶

1. Place the trimmed chicken hearts in a bowl.
2. Sprinkle with coarse salt.
3. Toss well so they’re evenly coated.
4. Thread onto skewers and grill.

That’s it. No complicated marinade, no long prep time. Just salty, smoky, meaty flavor.¶

If you want to understand why people love chicken heart skewers, this is a great place to start.¶

If you want something a little more familiar, a quick garlic and citrus marinade is a great choice.¶

Basic chicken heart marinade:¶

• 1 lb chicken hearts, trimmed
• 1 to 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper
• A pinch of cumin
• A squeeze of fresh lemon or lime juice
• Chopped cilantro, optional

How to marinate them:¶

1. In a bowl, mix the olive oil, garlic, salt, pepper, cumin, citrus juice, and cilantro.
2. Add the chicken hearts and toss until coated.
3. Cover and refrigerate for about 30 minutes.
4. Thread onto skewers.
5. Discard any leftover marinade that touched the raw chicken hearts.

Don’t reuse raw marinade unless you boil it thoroughly first. Honestly, it’s usually easier and safer to just throw it away.¶

When people talk about “cleaning” chicken hearts, they usually mean trimming them, not washing them.¶

Try not to rinse raw poultry in the sink. It can splash raw juices onto your sink, counters, dishes, and anything nearby. Instead, trim the hearts carefully and keep your work area clean.¶

Here’s how to prep them:¶

1. Keep them cold until you’re ready to use them.
2. Use a clean cutting board reserved for raw meat or poultry.
3. Trim the tops if needed. Some hearts have extra fat, connective tissue, or small artery pieces attached.
4. Pat them dry with paper towels if they’re very wet. Dry hearts brown better on the grill.
5. Wash your hands, knife, cutting board, and counter after handling them.

Also keep raw chicken hearts away from cooked foods, salads, sauces, bread, and serving plates.¶

This is the kind of thing that’s easy to overlook when people are standing around the grill, passing plates, and chatting. But cross-contamination is one of the biggest food safety mistakes with poultry, so it’s worth being careful.¶

Chicken hearts are small, so a little care while skewering helps them cook more evenly.¶

A few tips:¶

• Thread each heart through the thickest part.
• Keep them close together, but don’t pack them too tightly.
• Try to face them the same direction so they sit evenly on the grill.
• If using bamboo skewers, soak them in water for at least 30 minutes first.
• If using metal skewers, remember they get very hot.

Short skewers are easier to manage, especially if this is your first time making them. They’re simpler to turn and easier to check with a thermometer.¶

Here’s a simple, practical way to grill chicken hearts without drying them out or undercooking them.¶

Preheat a clean grill to medium-high heat. If your grates tend to stick, oil them lightly.¶

You want enough heat to brown the outside, but not so much that the hearts burn before the inside reaches a safe temperature.¶

If possible, create two heat zones:¶

• Direct heat for browning and light charring
• Indirect heat for finishing if the outside cooks too fast

This is especially helpful for grilled chicken hearts safety. Since the pieces are small, they can look ready before they’re actually done inside.¶

Place the skewers over direct heat. Grill for several minutes, turning often, until the outside is browned and lightly charred.¶

Stay nearby. Chicken hearts cook quickly, and they can go from nicely browned to overdone pretty fast.¶

If the outside is getting too dark too quickly, move the skewers to indirect heat and continue cooking.¶

This gives the inside time to finish without burning the outside.¶

This is the most important step.¶

Chicken hearts are poultry, so they should be cooked to 165°F in the center. Use a digital instant-read thermometer and check a few of the thickest hearts.¶

Don’t rely only on color, juices, or texture. Small pieces of poultry can look cooked on the outside before they’re safe in the middle.¶

If you’re not sure, cook them a little longer and check again.¶

Properly cooked chicken hearts should be:¶

• Browned or lightly charred on the outside
• Firm but still juicy
• Chewy, not hard
• Cooked to 165°F in the center

If they’re rubbery, they may be overcooked. If they’re soft, slick, or look underdone in the middle, they need more time.¶

A thermometer is the best guide. Since chicken hearts are small, start checking them near the end of cooking so you don’t overshoot too much.¶

Chicken hearts are best served hot, right off the grill, while they’re still juicy and smoky.¶

Good sides and sauces include:¶

• Tomato and onion vinaigrette, called vinagrete
• Farofa, toasted cassava flour
• White rice
• Fresh green salad
• Grilled vegetables
• Lime wedges
• Hot sauce
• Chimichurri-style sauce

For a churrasco-style meal, serve them as a starter before larger cuts of grilled meat.¶

For a simple dinner, pair them with rice, salad, and something bright like lime, vinaigrette, or chimichurri to cut through the richness.¶

If this is your first time making Brazilian chicken heart skewers, keep it simple.¶

• Start with a small batch.
• Trim the tough bits, but don’t worry about making every heart look perfect.
• Use a marinade if you want a gentler first try.
• Don’t pack the skewers too tightly.
• Turn them often while grilling.
• Use a thermometer every time.
• Serve them hot instead of letting them sit around.

A fun first attempt is to split the batch in half. Season one half with coarse salt and the other half with citrus-garlic marinade. Then you can see which style you like better.¶

Skip chicken hearts, or be extra cautious, if you don’t have a reliable way to cook them to 165°F or check their temperature.¶

Be especially careful if serving young children, older adults, pregnant people, or anyone with a weakened immune system. For these groups, don’t take chances with undercooked poultry. Use clean utensils, clean plates, and make sure every skewer is fully cooked.¶

And if organ meats just aren’t your thing, that’s okay too. Chicken hearts have a unique flavor and texture. They’re worth trying if you’re curious, but not everyone has to love them.¶