At a glance
These grilled chicken hearts with mushrooms come together quickly on the grill (just 15 minutes), but they need an overnight soak in an Asian-inspired marinade of ginger, soy sauce, and sriracha to really shine. The key upfront work involves soaking your skewers for an hour and threading the hearts and mushrooms, then the magic happens while you wait in the fridge overnight.
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Ingredients
Rinse all the chicken hearts and trim off any excess fat. Clean the mushrooms – if you like, you can peel them too. Get your bamboo skewers ready, soaking them in water for about an hour beforehand so they don't burn on the grill.
For this step
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Skewers
Thread the chicken hearts onto the bamboo skewers, alternating with the mushrooms. You can also make a few skewers with just hearts, if you prefer.
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Marinade
Peel the ginger and grate it finely. Add the oyster sauce, soy sauce, lime juice, oil, sugar and a splash of sriracha chilli sauce.
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