Grilled Chicken Hearts

1. 1

   Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger.

2. 2

   Let the hearts soak for an hour or two before cooking.

3. 3

   Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides.

4. 4

   Bamboo chopsticks can be whittled down to make excellent skewers.

5. 5

   Soak them in water for an hour before using or they will burn and char.

* Per serving · 4 servings · Values may vary.

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