Korean BBQ Hearts

by Jefferson Munroe

Grilled to chewy perfection


  • 1 lb chicken hearts
  • 1 1 inch piece of ginger root, minced
  • 1 garlic clove, finely chopped
  • 1/4 cup chili paste
  • (Sriracha or sambal)
  • 1/4 cup molasses
  • 1 Tbsp. soy sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. black pepper

Combine all ingredients in a non-reactive bowl, being sure to coat chicken hearts. Cover and refrigerate for 3 hours or preferably overnight. Skewer hearts and grill on top rack in a covered grill over medium heat for 7 minutes on each side or until the outside begins to caramelize and the hearts firm up.

Serves 6 as an appetizer.