Grilled Chicken Meatballs

Add chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs to a bowl, and use a fork to gently but thoroughly mix everything together. Wrap and chill in the refrigerator for about 30 minutes before shaping.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil, and lightly grease the foil.

Divide meatball mixture into 16 portions (about 2 rounded tablespoons each), and transfer onto the prepared pan. Using damp hands, roll each portion into a smooth meatball; and space out evenly on the baking sheet.

Bake in the preheated oven for 15 minutes. Meatballs will be just cooked through, and an instant read thermometer inserted near the center will read 145 to 150 degrees F (63 to 66 degrees C).

Let cool; wrap and keep in the refrigerator until needed. These can be made the day before.

Preheat an outdoor grill, preferably charcoal, for medium heat, and lightly oil the grate. Stir ketchup, hoisin, fresh ginger, and rice vinegar together in a small bowl, and set aside.

Place 4 meatballs on each skewer, and grill until lightly charred and heated through, about 3 minutes per side. Turn over, and brush with glaze. Turn back over, so the brushed side is down, and let sear for about 30 seconds; meanwhile, brush top with glaze.

Turn over once more and let sear for about 30 seconds; remove from the heat. Apply more glaze after removing from the grill, as desired. Serve immediately.