Grilled Chicken Gizzards and Hearts


  • 1 lb of chicken gizzards
  • 1 lb of chicken hearts
  • 1/4 cup soy sauce
  • kosher salt and black pepper to taste

Chicken Gizzards and hearts are a southern specialty. They can be very tough but if prepared correctly they become silky smooth. This recipe is for gizzards and hearts cooked over hot charcoal.

  • Cut away all of the fat and gristle from the hearts and gizzards.
  • Wash under cold water the add to a large saucepan and cover with water. Bring to a boil and cook for about 10-15 minutes. Drain.
  • Meanwhile soak 15 to 20 wooden skewers in water for 15 minutes.
  • Alternately skewer the hearts and livers on the wooden skewers and place over hot charcoal for about 12-15 minutes, turning frequently until they are cooked through.
  • While cooking occasionally baste with soy sauce.
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