Coração de Frango — Smoked Chicken Hearts

Inspect the 1.5 lbs of chicken hearts for any remaining fat caps or large arterial bits. Trim these away with a sharp paring knife to ensure a clean bite, but do not split the hearts open as we want them to retain internal moisture. Rinse them under cold water to remove any residual blood, which can impart a metallic taste, then pat dry thoroughly to ensure the oil-based marinade can adhere to the surface.

Combine 4 cloves of crushed garlic, 2 tbsp lime juice, 2 tbsp oil, 1 tbsp coarse salt, and 1 tsp black pepper in a bowl or vacuum bag. Add the hearts and toss until every surface is coated. The salt and lime juice work to break down the dense muscle fibers while the oil carries the garlic flavor into the meat. Allow at least 60 minutes for this process, but do not exceed 3 hours or the lime juice will begin to chemically 'cook' the meat and ruin the texture.

Thread the hearts onto metal or soaked wooden skewers, piercing them through the center of the widest part. Pack them tightly together with almost no space between individual hearts; this 'log' configuration protects the small pieces from drying out and ensures they cook evenly as a single mass. Leave 2-3 inches at the bottom of the skewer for easy handling over the fire.

Preheat your smoker to a steady 275°F using a fruit wood like apple or cherry. These hearts are delicate and take on smoke flavor very quickly, so avoid heavy woods like hickory or mesquite which can overpower the beefy notes of the offal. Set up for indirect heat, ensuring your grates are clean to prevent sticking.

Place the skewers on the indirect side of the grill. Close the lid and monitor the ambient temperature closely. You are looking for the hearts to take on a reddish-mahogany hue from the smoke. Since these are small, they will move through the 40-140°F danger zone rapidly, which is essential for food safety. Cook until they reach an internal temp of 155°F before the final sear.

Move the skewers directly over the hot coals or the burner. Sear for approximately 2 minutes per side, rotating frequently. This step renders any remaining fat and creates a Maillard reaction on the surface, providing the characteristic churrasco 'char' look and taste. Pull the hearts when they reach a final internal temperature of 165°F.

Rest the skewers on a warm plate for 3-5 minutes. This allows the juices to redistribute within the muscle so they don't spray out when bitten. Serve them directly on the skewer with a fresh squeeze of lime to brighten the rich, salty profile. In classic Brazilian style, they should be eaten piping hot while the texture is at its most tender.