Just a shot of some marinated chicken hearts I made last night. I cleaned them as best I could, removing the artery, washed them well, and the brined for 4 hours in a salt, sugar, and herb mix. The marinated for 2 hours in a mix of port, sherry vinegar, oil, and lemon grass. Direct, dome around 300 for about 25 - 30 minutes. Each was bite sized, and were reasonably tastey, with just a bit of chew left. With a little more work, would make a good hors d’oeuvres.