Step 1

Start by preparing the chicken hearts. Trim any veins/arteries and remove any blood clots. Slice each heart lengthwise, cutting 3/4 of the way through to open it up so it lays flat. If you find clots upon slicing, just rinse under water.

Step 2

Place prepared hearts in a dish with 1/2 cup teriyaki, and allow to marinade 30-60 minutes.

Step 3

Light a grill to medium high heat.

Step 4

Remove the hearts from the marinade. Thread a heart onto the skewer, trying to keep the skewer as centered as possible within the meat. Repeat process until you have 4 hearts on each skewer, then repeat until all skewers are formed.

Step 5

Place the remaining teriyaki sauce in a small bowl. Use a microplane or fine grater to grate the fresh ginger into the bowl.

Step 6

Lay each skewer onto the grill, then brush immediately with the teriyaki/ginger mix. After 2-3 minutes, flip the skewers and baste them again. Cook a further 2-3 minutes. Flip over a final time, baste again then remove the skewers from the heat before the basting glaze has dried.

Step 7

Sprinkle with chopped scallions and sesame seeds, and serve immediately.