Organ Love: Simple Marinated Chicken Hearts (Paleo, AIP, GAPS, Wahls, Whole30)

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cooked chicken hearts on a plate alonside saueteed kale

“I like a cook who smiles out loud when he tastes his own work.
Let God worry about your modesty; I want to see your enthusiasm.”
~ Robert Farrar Capon

Health vs. Flavor

When I share a recipe on this blog, it has to be both nutritious and delicious. I may be on a healing diet, but that doesn’t mean my taste buds need to suffer. Organ meats present a unique challenge, due to their strong flavors and odd textures, but they’re also 10-100 times more nutritious than muscle meats, putting them at the top of the “healing foods” list. So, this year, I started an Organ Love series. Challenge accepted!

The first time I had chicken hearts, their texture was tough and I had to make myself clean my plate. I’ve been experimenting with recipes ever since, and finally came up with one where the hearts are tender, full of delicious flavor, and easy to prepare. With this recipe, I’m sad when the last heart disappears. I hope you enjoy it, too.


Chicken hearts contain considerable amounts of all the B vitamins, as well as many essential minerals. Today, I’m going to focus on vitamin B12. Did you know that B12 deficiency can actually mimic autoimmune disease, and that correcting this deficiency, can eliminate symptoms? That’s a powerful reason to get more B12 in the diet. But even if your autoimmune disease is genetic/epigenetic in origin, B12 still helps: by balancing your immune system, boosting your mental function, increasing your energy levels and promoting healthy sleep.

For more delicious nutrition, check out my recipe for kale with cranberries, featured alongside the chicken hearts in the photo above.

Where to Buy Organ Meat

Local Harvest is a website that connects consumers with local farmers. They are great sources for organ meat, often at the lowest prices.

Can I Take a Supplement Instead?

This is one of my favorite recipes, but if you’re looking for an easier alternative, there is one available. Chris Kresser is a leader in the ancestral health and functional medicine communities, and he considers organ meat a superfood. However, after working with thousands of patients, he learned that many didn’t want to prepare organ meats at home. So, he created a high-quality supplement that combines 100% grass-fed liver, heart, kidney, pancreas, and spleen so you can get all of these nutrients easily. You can use the code PHOENIX for 15% off your order. Learn more here.

Shop now: Adapt Naturals bio-available organ meat supplement


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Simple Marinated Chicken Hearts | Phoenix Helix

Simple Marinated Chicken Hearts (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings



  1. Prepare the hearts by cutting off the fatty tops and removing any slippery outer membranes. Then rinse to remove any blood. Put the prepared hearts in a bowl. (You lose about half the weight in the preparation, so expect to have 1 lb. of prepared hearts.)
  2. Combine remaining ingredients in a small bowl to make the marinade. Stir with a fork and pour over the hearts. Marinate in the refrigerator 1-2 hours.
  3. When ready to cook, heat a large skillet over medium-high heat.
  4. Use a slotted spoon to transfer the hearts from the bowl to the skillet.
  5. Sauté 5 minutes, tossing the hearts occasionally, to be sure they cook evenly.
  6. They taste good warm, or at room temperature.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 5 minutes
  • Category: Main Courses
  • Method: Stovetop

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9 comments on “Organ Love: Simple Marinated Chicken Hearts (Paleo, AIP, GAPS, Wahls, Whole30)”

  1. Could you use white wine vinegar?
    How long does sherry vinegar last after opening?
    Could you use this recipe for chicken livers?

    1. Hi Jan. It will taste a little different, but you can definitely play around with substituting vinegars. Sherry vinegar has a unique flavor profile that I especially love. Like all vinegar, it has a long shelf life. As for chicken livers, I’ve never tried adapting this recipe for liver. If you you do, please let me know how it turns out.

  2. Due to a severe allergy to allium (sp) garlic/onions, anything in the lily family-I substitute celery for the garlic and use lots of celery for the flavor. I usually toss in a few other spices just cause I like them. Love chicken hearts.

  3. Eileen! Thank you so much for a recipe that DOES NOT contain onion! (I’m extremely intolerant to onions!) Now I need to go out and get some chicken hearts so I can try this!


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