Grilled Chicken Heart Anticuchos

What Ingredients Do You Need?

• 1.5 lbs Chicken hearts, trimmed
• 3 tbsp Aji panca paste (or substitute ancho chile paste)
• 3 tbsp Red wine vinegar
• 4 Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 3 tbsp Vegetable oil
• 1.5 tsp Salt
• 1/2 tsp Black pepper
• 8 Wooden or metal skewers
• as needed Lime wedges, for serving

How Do You Make Grilled Chicken Heart Anticuchos?

1. 1

   Trim the hearts

   Trim away any excess fat, connective tissue, or clots from the chicken hearts, then rinse and pat dry.

2. 2

   Make the marinade

   Whisk together aji panca paste, vinegar, garlic, cumin, smoked paprika, oil, salt, and pepper in a bowl.

3. 3

   Marinate

   Toss the hearts in the marinade, cover, and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

4. 4

   Soak skewers if needed

   If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

5. 5

   Skewer the hearts

   Thread the marinated hearts onto skewers, packing them fairly close together for even cooking.

6. 6

   Grill hot and fast

   Grill over high heat for 2-3 minutes per side, until nicely charred on the outside.

7. 7

   Check doneness

   Chicken hearts are best enjoyed tender rather than overcooked; confirm they've reached at least 165°F internally, which happens quickly given their small size.

8. 8

   Rest and serve

   Let the skewers rest for 2 minutes, then serve with lime wedges and, traditionally, boiled potatoes or grilled corn.