Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.
At least a couple of times a year, we celebrate what we call Brazil Night, usually for our daughters’ birthdays. The meal starts with caipirinhas to drink and includes grilled chicken hearts and picanha (the cap of the rump, a popular cut in Brazil that has finally made its way stateside, much to our delight), black beans, rice, farofa (toasted manioc flour) and molha, which is very similar to pico de gallo.
While I wouldn’t mess with the simple marinated chicken hearts we grill on skewers for a Brazil Night, I’ve long wanted to try wrapping them in bacon, similar to one of our favorite Christmas Eve appetizers: Angels on horseback aka smoked oysters wrapped in bacon.
I am here to report that they were wonderful! Tender inside with crispy bacon on the outside. Definitely going on the “would make again” list!
Crispy Bacon-wrapped Chicken Hearts
This makes a bunch of chicken hearts, about 50. My husband and I munched on these for a couple of days since we weren’t throwing a party needing appetizers and it’s just the two of us at home. Still, no regrets. They are that tasty.
Ingredients
1.15 lb or 500g chicken hearts
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon fine sea salt
Freshly ground black pepper
1 lb or 450g thin cut smoked bacon
Method
Use a sharp knife to trim the fatty ends off of the hearts. This first step is optional and I totally skip it for the skewered chicken hearts we will grill over hot coals because the fatty ends get crispy.
However, when wrapped with bacon and roasted in the oven, those fatty ends can’t crisp up as much, so I did trim mine somewhat. You don't have to get every last piece of fat off, just the majority, if you choose to trim.
In a mixing bowl, stir the hearts in the lime juice, olive oil, salt with a few generous grinds of black pepper.
Cover and refrigerate for one hour. When the hour is up, preheat your oven to 400°F or 200°C.
Cut the bacon slices in three and wrap one piece around each chicken heart, securing it with a toothpick. A little tip: If one end of the bacon piece is fattier than the other, roll up from the meatier side so the fat is on the outside and can crispy up more.
Place them on a large lined baking pan. I hate cleaning baked on grease so I line mine first with foil, then a silicone liner.
Bake in your preheated oven for about 20-25 minutes or until the bacon is crispy and golden.
Drain on paper towels.
Transfer the hearts to a plate to serve. A glass of chilled rosé goes beautifully with them.
Enjoy!
Welcome to the 9th edition of our 2024 Alphabet Challenge being brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H sponsored recipes below:
- Sneha’s Recipe: Homemade Hollandaise Sauce
- Culinary Cam: Halva with Fiori di Sicilia
- Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce
- A Day in the Life on the Farm: Corned Beef and Cabbage Hash
- Jolene’s Recipe Journal: Spicy Hashbrown Waffles
- Blogghetti: Grilled Hawaiian Ham Skewers
- Palatable Pastime: Batter Fried Halloumi Cheese
- Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner
- Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts
- Magical Ingredients: Hummus Herb Paratha
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds
Here are my posts for the alphabet challenge, thus far:
H: Crispy Bacon-wrapped Chicken Hearts - today's post!
Pin these Crispy Bacon-wrapped Chicken Hearts!
.
No comments :
Post a Comment
Where in the world are you? Leave me a comment! It makes me happy to know you are out there.