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While chicken hearts are more often used as side ingredients to flavor things like gravy, they can also be cooked into soups, stews or curries or served as the main course. If you are cooking chicken hearts to serve alone, marinating and grilling them produces a flavorful and delicious final product. You can find chicken hearts in the meat section of your grocery store, often packaged along with the liver and other chicken gizzards.

Grilled Chicken Hearts

Pour 2/3 of a cup each of soy sauce and sherry into a resealable plastic bag. Add a half tablespoon of bottled diced garlic and a teaspoon of both black pepper and ground ginger to the bag.

Add 2 1/2 pounds of chicken hearts and seal the bag with most but not all of the air out. Use your fingers to evenly distribute the mixture over the hearts and place the bag in the refrigerator for two hours.

Skewer the chicken hearts on kabob sticks and wrap the exposed ends with aluminum foil to prevent charring.

Place the skewers on a hot grill and cook for about 3 minutes on each side. The chicken hearts will be a deep golden color when they are done.

Chicken Hearts in Soups or Stews

Melt enough butter to coat the bottom of a hot pan. Sprinkle chicken hearts with salt and pepper.

Pour the chicken hearts evenly over the hot pan, and saute until golden brown.

Stir the sauteed chicken hearts into your preferred soup or stew.


If you want to use the chicken hearts in a soup or stew but don't want to saute them beforehand, simply drop them into the soup, bring to a boil, and simmer until vegetables are tender. Chicken heart soups are excellent served over rice.