Chicken Meatball Yakitori

Sick of plain grilled chicken? These yakitori chicken meatballs are a simple, flavorful, protein-packed alternative for weeknight dinners. You can make this recipe with store bought ground chicken, but I prefer to chop it myself, so I can control cuts goes in. These are a great meal to prepare ahead, and cook right before eating.

Ingredients for Chicken Meatball Yakitori:

• 2 lb chicken thighs, finely chopped or ground chiken

• 1/2 cup finely chopped green onions

• 4 cloves minced garlic

• 1 tbsp grated fresh ginger

• 2 tbsp soy sauce

• 1 tbsp mirin (Japanese sweet rice wine)

• 1 tbsp sesame oil

• 1/2 cup panko breadcrumbs

• Salt and pepper to taste

• Wide Bamboo skewers (pre-soaked in water)

For the Yakitori Sauce:

• 1/4 cup soy sauce

• 1/4 cup mirin

• 2 tbsp sake (Japanese rice wine)

• 2 tbsp sugar

Garnish:

• Toasted sesame seeds

• Gochugaru (Korean chili flake)

Special Tools & Ingredients that you should order:

• Lodge Cast Iron Griddle

• Gochugaru

• Wide Bamboo skewers

• Silicon Cooking brush

• Winco Cleaver

Instructions for Hand-Chopped Chicken Meatball Yakitori:

1. Chopping the Chicken: Cut chicken into thing strips, then across into cubes. Then, using a large cleaver, chop the chicken, repeatedly folding over to ensure every part is chopped finely, and evenly. (see video above)

2. Mix Chicken Meatball Ingredients: In a large bowl, combine ground chicken, chopped green onions, minced garlic, grated ginger, soy sauce, mirin, sesame oil, panko breadcrumbs, salt, and pepper. Thoroughly mix until evenly combined.

3. Shape Meatballs: With damp hands, form small meatballs from the chicken mixture. Thread them onto pre-soaked bamboo skewers.

4. Prepare Yakitori Sauce: In a saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat for 5-7 minutes until slightly thickened. Set aside.

5. Preheat Cast Iron Pan: Heat the pan over you grill or stove top. This can also be done over open fire, but I like the cast iron because it creates even browning and avoid the potential that the meatball falls apart on the grill

6. Grill the Meatball Skewers: Sear the skewers on the grill pan. Cook for 4-5 minutes on each side, rotating occasionally until the meatballs are cooked through and charred slightly.

7. Glaze with Yakitori Sauce: During the last few minutes of grilling, brush the meatballs generously with the prepared yakitori sauce. Turn skewers and coat all sides evenly. Allow the sauce to caramelize.

8. Garnish and Serve: Once fully cooked and glazed, remove the chicken meatball yakitori from the heat. Optionally, sprinkle toasted sesame seeds and gochugaru for garnish.