Marinated oriental chicken hearts

• Chicken hearts: 500 gr, cleaned
• Hoisin sauce: 4 tbsp.
• Tomasu sambal: 1 tsp (or to taste)
• Lime zest: from 1 lime
• Soy sauce: 2 tbsp.
• Sesame oil: 1 tbsp.
• Garlic: 2 cloves, finely chopped
• Lime juice: from 1 lime
• Sea salt: 1/2 tsp
• Freshly ground black pepper: to taste
• Fresh coriander: 1 tbsp, finely chopped (optional, for garnish)
• Sesame seeds: 1 tbsp, toasted (optional, for garnish)

Raised grill grid

Chicken hearts: Clean by removing excess fat and blood vessels.

Lime: Grate the zest for the zest and squeeze the lime.

Marinate the chicken hearts: In a bowl, mix the soy sauce, sesame oil, garlic, lime juice, sea salt and pepper. Add the chicken hearts and leave to marinate in the fridge for at least 2 hours (preferably 4 hours).

Heat the plancha with grill to a high temperature

Thread the marinated chicken hearts onto the skewers.

Make the hoisin slaw: Mix the hoisin sauce with the Tomasu sambal and a little water to make a smooth sauce.

Grill the chicken hearts: place the skewers on the grill rack. Grill the hearts for 3-4 minutes per side, until they are nicely browned and cooked inside.

Lacquer the hearts: Use a brush to lacquer the hearts on both sides with the hoisin-sambal sauce during the last minute of grilling.

Add the lime zest: Sprinkle the hearts with lime zest just before removing them from the BBQ.

Garnish (optional): Sprinkle some fresh coriander and toasted sesame seeds over the hearts for extra flavour and texture.

Serve the lacquered chicken hearts with a fresh Asian cucumber salad and a glass of chilled beer, such as a pilsner or a light IPA, to balance the spicy and sweet flavours.