Skewer our free-range chicken hearts with sliced spring onion and yakitori glaze for a delicious BBQ skewer this summer. Chicken hearts help to balance the whole carcass, make the most of a very economical cut of free-range meat, and pack in heaps of flavour too. It doesn’t get better than that.
Time
25 mins
Serves
2-3
Difficulty
Easy
Ingredients
• Field & Flower Chicken Hearts 320g
• 75ml soy sauce
• 75ml mirin
• 35ml sake
• 2 tbsp brown sugar
• 2 spring onions, sliced
• Sesame seeds to garnish
Instructions
1. If you are using wooden skewers, soak these for 30 minutes before assembling to prevent the skewers burning on the BBQ.
2. Add the soy sauce, mirin, sake and sugar to a small saucepan and reduce until the sauce has thickened. Put to the side.
3. To prepare the chicken hearts, remove the tops and thread onto your skewers, alternating with the sliced spring onion.
4. Place the skewers over a medium to low heat BBQ, turning regularly. Whilst cooking, brush the yakitori sauce over the skewers until the hearts have a sticky charred glaze.
5. Remove from the BBQ and garnish with sesame seeds.
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