Grilled Chicken Gizzards and Hearts. Outdoor Cooking with Solo Camping

Soak skewers in water for 30 minutes to prevent burning.

Clean chicken gizzards and hearts under cold water.

In a bowl, combine olive oil, garlic, paprika, cayenne pepper, salt, black pepper, lemon juice, parsley, onion powder, cumin, and bay leaves.

Add chicken gizzards and hearts to the marinade, ensuring they are well-coated.

Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.

Preheat the grill to medium-high heat.

Thread marinated gizzards and hearts onto soaked skewers.

Place skewers on the grill and cook for 10-12 minutes, turning occasionally.

Remove from grill when internal temperature reaches 165°F.

Let skewers rest for 5 minutes before serving.

Garnish with additional parsley if desired.

Serve warm with lemon wedges.

Spice Level: