Got a bag of hearts from the butcher.
Trying to decide between marinated ,skewered, and grilled, or ground with a few slices of raw bacon, maybe some onion, made it to patties and grilled.
-6 outside and I still want to grill.
Made ribs today with the Rudy’s’ Rub we got from our Texas trip.
Used to get hearts included with the gizzard and liver in the bag of innards giblets they tuck into the body cavity. Somewhere along the line they stopped putting them in, and I miss them. I should ask the butcher for some 
Miss 'em! I’d usually just fry them along with the rest of the chicken, dipping them out sooner because they cook pretty fast.
My mother would fry them with the rest of the chicken, as @AHunter3 mentions. They were the first things that would disappear from the platter at dinner time, although today I don’t think I would even try one.
skewered are really good barbqued over the flame. Just salted is fine. Can brine in soy sauce with honey if you like.
Well now I’m going to smear Jell-O all over the floor and set the couch on fire!
I buy bags of turkey hearts. Simmered in water, they’re perfect dog treats.
Thump-thump!
I still often find that giblets bag when I buy whole chickens.
As for the OP, skewered and grilled as chicken heart yakitori for me, please.
I live that bit. It still makes me laugh.