Grilled Chicken Heart Brochettes with Herb and Garlic Vinaigrette (Pinchos de Corazones de pollo al Tximitxurri): 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes about 25 brochettes

Active time:20 min
Start to finish:3 1/2 hr

ADAPTED FROM ALEXANDRA RAIJ, TXIKITO, NEW YORK CITY

September 2009

The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette. The bread acts as an edible napkin, soaking up all the juices for the very last bite.

For chicken hearts

1 qt cold water
1/4 cup kosher salt
2 tablespoons sugar
1 1/2 lb chicken hearts, visible arteries trimmed (do not trim fat)

For tximitxurri

1/4 cup water
1 garlic clove, grated (use a Microplane)
3/4 cup olive oil plus additional if desired
1/2 cup finely chopped flat-leaf parsley
2 tablespoons Sherry vinegar plus additional if desired
1 teaspoon sugar plus additional if desired
1/4 teaspoon dried oregano
1/8 teaspoon hot red pepper flakes

for grilled bread and chicken hearts

About 25 (1-inch-thick) slices baguette
Vegetable oil for brushing

Equipment:

about 25 (6-inch) wooden skewers, soaked in water for 1 hour

Brine chicken hearts:

Stir together water, kosher salt, and sugar in a large bowl until salt and sugar have dissolved. Add chicken hearts and chill 3 hours.

Meanwhile, make tximitxhurri:

Bring water to a boil with 1 tsp salt, then stir in garlic and remove from heat. Cool completely.
Whisk oil, parsley, vinegar, sugar, oregano, and red pepper flakes into garlic mixture. Add more oil, vinegar, sugar, and/or salt to taste if desired.

Grill bread and brochettes:

Drain chicken hearts. Thread 2 hearts onto each skewer, leaving about 1/2 inch of space between them, and arrange skewers on paper-towel-lined baking sheets to dry.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure
Lightly grill bread on both sides.
Brush chicken hearts lightly with oil and season with rounded 1/4 tsp salt. Oil grill rack, then grill brochettes, covered only if using a gas grill, turning occasionally, about 3 minutes total for medium.
Serve brochettes on bread, drizzled with tximitxurri.

cooks’ note: Bread and brochettes can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat (5 to 7 minutes for brochettes).

Photograph by Stephanie Foley