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Simple Marinated Chicken Hearts



Author: Eileen Laird of The Phoenix Helix 

Serves: 2 (Paleo, AIP, GAPS, Wahls)


  • 2 lbs. chicken hearts

  • 2 Tbsp. extra virgin olive oil (divided)

  • 1 clove garlic (pressed)

  • 2 Tbsp. coconut aminos

  • 1 Tbsp. sherry vinegar

  • 1 tsp. ground ginger


  1. Prepare the hearts by cutting off the fatty tops and removing any slippery outer membranes. Put the prepared hearts in a bowl. (You lose about half the weight in the preparation, so expect to have 1 lb. of prepared hearts.)

  2. Put 1 Tbsp. olive oil, along with the rest of the ingredients, in a small bowl. Stir with a fork and pour over the hearts. Marinate in the refrigerator 1-2 hours.

  3. Heat the remaining Tbsp. olive oil in a large skillet over medium-high heat.

  4. Use a slotted spoon to transfer the hearts from the bowl to the skillet.

  5. Sauté 5 minutes, tossing the hearts occasionally, to be sure they cook evenly.

  6. They taste good warm, or at room temperature. Serve with any vegetable or salad of your liking!